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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 T Fresh lemon juice
2 T Olive oil, divided
2 t . cornstarch
2 Cloves garlic, crushed
divided
1 t Dried oregano leaves
crushed
1/2 t Salt
1 Red bell pepper, cut into
l/s-inch strips
4 Oz's mushrooms, sliced
mg.

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  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 439
Calories From Fat: 254
Total Fat: 28.8g
Cholesterol: 0mg
Sodium: 1763.7mg
Potassium: 1644.5mg
Carbohydrates: 45.1g
Fiber: 11.9g
Sugar: 5.9g
Protein: 9.2g


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