Technically, this recipe as written isn't a quick and easy weekday meal, but that's only because of the addition of the polenta. I love polenta. It's ridiculously inexpensive, and with a little creamy butter and parmesan cheese, it can be transformed into something warm and inviting. However, it needs to be tended to constantly, even in its instant form, or it will catch and burn. However, this recipe is just as good over instant rice, which brings it back to the 30 minutes or less list. If you can find ready polenta (often located in the produce section), you can slice it and warm it and use it to replace the instant polenta in this recipe. A loved this, and we ran it quickly through the food processor for C. He's a big fan of lamb, and chopped up, this was a delicious meal for both kids. And they really dug the polenta!
You need:
2 tbsp. olive oil
2 carrots, peeled and cut into bite-sized pieces
3/4 lb. lamb shoulder steaks, cit into 3/4 in. pieces
1 15.5 oz. can of chickpeas, rinsed
1/2 bunch of Swiss chard, washed, stems discarded, and leaves cut into 1-in. strips
1 1/2 tsp. paprika
1 clove garlic, chopped
1 tbsp. red wine vinegar
1 c. instant polenta
2 tbsp. unsalted butter
salt and pepper
Heat the oil in a large skillet over medium-high heat. Add the carrots, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing occasionally, until the carrots are tender, about 5-7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3-4 minutes more. Add the chick peas, chard, paprika, garlic, and 1/2 c. water. Cook, tossing frequently, until the chard is just wilted and the lamb is medium, 3-4 minutes. Stir in the vinegar. Meanwhile, cook the polenta according to the package directions. Stir in the butter. Serve with the lamb.
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