Lamb with garlic mint sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil | ||
| ½ | pounds | Lamb cubes cut from leg 1/2 inch cubes |
| Salt and pepper | ||
| 1 | tablespoon | Flour |
| 2 | cloves | Garlic; crushed |
| ½ | pounds | Thin asparagus; wash and cut into 2 inch pieces |
| ½ | cup | Fat free, low salt chicken broth |
| 1 | tablespoon | Mint jelly |
| 1 | tablespoon | Lemon juice |
Directions
Spray a nonstick skillet just large enough to hold lamb cubes in one layer. Brown lamb on medium high, 2 minutes. Salt and peppered browned sides. Lower heat and add flour, garlic and asparagus. Toss until flour is absorbed. Add chicken broth. Simmer 3 minutes, scraping up any brown bits in the skillet. Add mint jelly and lemon juice. Add salt and pepper to taste. Serve with potatoes.
Nutritional info per serving: 390 cal; 24g pro, 16g carb, 26g fat (59%)
Source: Dinner in Minutes in Miami Herald, 4/4/96 formatted by Lisa Crawford, 4/12/96