Lamb With Tomatoes And Olives

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    264 calories; 15 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 19 grams protein; 57 milligrams cholesterol; 624 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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. Reduce heat. Add rosemary and continue cooking.
5. Pit olives, add to sauce with pepper. Cook a few minutes or until rest of meal is done. Spoon over polenta.

20 minutes