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Lamb and Chickpea Ragu with Polenta
by Rebecca Smith
serves: 4
  Polenta is creamy like mashed potatoes, but healthier for you
Ingredients:
  2 tbsp   olive oil
  4   carrots, cut into bite-size pieces
    kosher salt
    black pepper
  3/4 lb   lamb shoulder steaks, cut into 3/4-inch pieces
  1   15.5-oz can chickpeas, rinsed
  5 cups   swiss chard, stems discarded and leaves cut into 1-inch strips
  1 1/2 tsp   paprika
  1   clove garlic, chopped
  1 tbsp   red wine vinegar
  1 cup   instant polenta
  2 tbsp   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 the carrots are tender, 5 to 7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.
2.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. Stir in the vinegar.
3.Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.