Garlicky Lamb With Roasted Peppers And Polenta

• 2 tbsp olive oil
• 3 cloves garlic, crushed
• 4 None lamb chops, trimmed of excess fat
• 1/2 cup chopped roasted red pepper
• 1 cup tomato sauce
• 1/4 cup pitted black olives
• 1 tsp brown sugar
• None None arugula, to serve
• None None Creamy Polenta
• 1 l chicken stock
• 2 cups water
• 1 1/4 cups polenta
• 7 tbsp butter
• 1/4 cup grated parmesan

1. In a large frying pan, heat oil on high. Saute the garlic for 30 seconds.
2. Add chops and pan-fry for 2-3 mins each side, until cooked to taste.
3. To make creamy polenta, bring chicken stock and water to a boil in a saucepan. Gradually add polenta in a steady stream, whisking. Reduce heat and simmer, stirring for 20-25 mins, until grains are soft. Stir in butter and parmesan.
4. Stir in peppers, tomato sauce, olives, and brown sugar into the pan with the lamb, and season to taste. Simmer 2 mins. Serve with creamy polenta and arugula.

olive oil, garlic, lamb chops, red pepper, tomato sauce, black olives, brown sugar, arugula, polenta, chicken, water, polenta, butter, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/29603 (may not work)