Lamb and Chickpea Ragù With Polenta

Lamb and Chickpea Ragù With Polenta
Anna Williams
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preparation
25
minutes
cooking
25
minutes
Serves 4

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.

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