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Tuscan Lamb With Tomatoes and Polenta
- 1 teaspoon olive oil
- 8 small lamb loin chops (about 3/4 inch thick; 2 pounds total)
- 2 kosher salt and black pepper
- 1 cloves garlic, sliced
- 1/2 cup 28-ounce can diced tomatoes
- 1 tablespoon dry white wine
- 3/4 cup fresh rosemary leaves
- 1 tablespoon instant polenta
Directions:View on Real Simple
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