Lamb and Chickpea Ragù With Polenta

Lamb and Chickpea Ragù With Polenta
Anna Williams
Chickpeas, Swiss chard, carrots, paprika, and garlic lighten up the meaty lamb cubes.

Get the recipe for Lamb and Chickpea Ragù With Polenta.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
4
carrots, cut into bite-size pieces
kosher salt and black pepper
3/4
pound
lamb shoulder steaks, cut into 3/4-inch pieces
1
15.5-ounce can chickpeas, rinsed
1/2
bunch Swiss chard, stems discarded and leaves cut into 1-inch strips (about 5 cups)
1 1/2
teaspoons
paprika
1
clove garlic, chopped
1
tablespoon
red wine vinegar
1
cup
instant polenta
2
tablespoons
unsalted butter

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the carrots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until tender, 5 to 7 minutes.
  2. Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.
  3. Add the chickpeas, chard, paprika, garlic, and ½ cup water and cook, tossing frequently, until the chard is just wilted and the lamb is medium-rare, 3 to 4 minutes more. Stir in the vinegar.
  4. Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.
Sarah Copeland
September 2012

Nutritional Information

  • Per Serving
  • Calories 509
  • Fat 26 g
  • Sat Fat 9 g
  • Cholesterol 76 mg
  • Sodium 563 mg
  • Protein 24 g
  • Carbohydrate 45 g
  • Sugar 4 g
  • Fiber 7 g
  • Iron 5 mg
  • Calcium 81 mg
What does this mean? See Nutrition 101.