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CATEGORY CUISINE TAG YIELD
Meats Meats 1 Servings

INGREDIENTS

2 Lamb leg center steaks, cut
1 Inch thick (approx. 1 1/2 Ibs.)
2 tb Fresh lemon juice
2 tb Olive oil, divided
2 ts . cornstarch
2 Cloves garlic, crushed, divided
1 ts Dried oregano leaves, crushed
1/2 ts Salt
1 md Red bell pepper, cut into l/s-inch strips
4 Oz's mushrooms, sliced

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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