Garlicky Lamb With Roasted Peppers And Polenta - cooking recipe

Ingredients

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

Preparation

In a large frying pan, heat oil on high. Saute the garlic for 30 seconds.
Add chops and pan-fry for 2-3 mins each side, until cooked to taste.
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.
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.