Savory lamb stir-fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Lamb leg center steaks, cut | |
| 1 | Inch thick (approx. 1 1/2 Ibs.) | |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Olive oil, divided |
| 2 | teaspoons | . cornstarch |
| 2 | Cloves garlic, crushed, divided | |
| 1 | teaspoon | Dried oregano leaves, crushed |
| ½ | teaspoon | Salt |
| 1 | medium | Red bell pepper, cut into l/s-inch strips |
| 4 | Oz's mushrooms, sliced | |
Directions
Combine lemon juice, 1 tablespoon oil, cornstarch, 1 clove garlic, oregano and salt. Trim excess fat from lamb steaks; remove bone. Cut lamb across the grain into l/s-inch thick slices. Place lamb in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes. Heat remaining 1 tablespoon oil in wok or large non-stick skillet over medium high heat. Add 1 clove garlic; stir-fry 10 seconds. Add bell pepper and mushrooms; stir-fry 2-3 minutes. Remove vegetables, keep w arm. Stir-fry lamb (I/2 at a time) 2-3 minutes. Return lamb and vegetables to pan; heat through.
Makes 4 servings.
PREP TIME: 20 minutes. Marinate: 30 minutes. Cook time: 15 minutes FOOD FACTS: Per serving, 240 calories 240; 25g protein 25g; fat 13g; carbohydrate 5g; iron 2 mg (14 percent RDA); sodium 330 mg; cholesterol 81 mg.
From the files of Al Rice, North Pole Alaska. Feb 1994