Well, it's finally gettin' cold out there. Luckily, we've got a nice toasty meal to get you through one of the upcoming winter eves. This recipe involves a little lamb and some hearty veggies served on a bed of polenta and is packed with flavor. One thing you will want to be sure to do, is get quality polenta to go with it. I like to add a lot parmesan cheese and butter in mine and use milk instead of water when cooking it. You'll also need to be sure not to overcook the lamb. You don't want to be mucking up expensive meat by turning it into a chewy mess. Lastly, be sure to cook the chard long enough so it's nice and wilted and no longer tough.
Modified from Real Simple. Serves 6-8.
- 3 tablespoons olive oil
- 6 carrots, cut into bite-size pieces
- 2 pounds lamb shoulder steaks, cut from bone and into 3/4-inch pieces
- 1 1/2 15 ounce cans chickpeas, rinsed and drained
- 1 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips
- 2 teaspoons paprika
- 2 cloves garlic, chopped
- 3/4 cup water
- 1 1/2 tablespoons red wine vinegar
- 1 cup instant polenta
- 2 tablespoons unsalted butter
- Heat the oil in a large skillet over medium-high heat. Add the carrots, 3/4 teaspoon salt, and 1/2 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.
- Add the chickpeas, chard, paprika, garlic, and 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.
- Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.