Lamb With Tomatoes And Olives

• 6 ounces boneless leg of lamb
• 1 large clove garlic
• 1 28-ounce can no-salt-added peeled tomatoes
• 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
• 12 oil-cured olives
• Freshly ground black pepper

1. Trim fat from lamb and cut into bite-size pieces.
2. Heat nonstick skillet until it is quite hot; reduce heat to medium and add lamb, sauteing in its own fat until it is brown on both sides.
3. Mince garlic and add to lamb as it browns.
4. Use half the tomatoes, breaking them up as you add them to pan, and all of the juice.
5. Reduce heat.
6. Add rosemary and continue cooking.
7. Pit olives, add to sauce with pepper.
8. Cook a few minutes or until rest of meal is done.
9. Spoon over polenta.

lamb, clove garlic, salt, fresh rosemary, oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3621 (may not work)