Anna Williams
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 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.

Step 2

Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.

Step 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.

Step 4

Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars