Lamb With Tomatoes And Olives

1. 1

   Trim fat from lamb and cut into bite-size pieces.

2. 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. 3

   Mince garlic and add to lamb as it browns.

4. 4

   Use half the tomatoes, breaking them up as you add them to pan, and all of the juice.

5. 5

   Reduce heat.

6. 6

   Add rosemary and continue cooking.

7. 7

   Pit olives, add to sauce with pepper.

8. 8

   Cook a few minutes or until rest of meal is done.

9. 9

   Spoon over polenta.

* Per serving · 4 servings · Values may vary.

No additional tips available.