| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Meats | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Lean boneless leg of lamb |
| 1/4 | c | No-salt-added tomato juice |
| 1 | ts | Cornstarch |
| 1/2 | ts | Dried whole rosemary, crushed |
| 1/2 | ts | White pepper |
| Vegetable cooking spray | ||
| 1/3 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 1 | c | Drained canned cannellini beans |
| 3/4 | c | Chopped unpeeled plum tomato |
INSTRUCTIONS
Trim fat from the lamb, then cut the lamb into thin strips; set aside. Combine tomato juice and next 3 ingredients; stir well, and set aside. Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; stir-fry 2 minutes. Add lamb; stir-fry 2 minutes. Add tomato juice mixture; bring to a boil, and cook 30 seconds, stirring constantly. Stir in beans and tomato; cook 1 minute or until thoroughly heated. Yield: 2 servings (serving size: 1-1/2 cups). Per serving: 594 Calories; 17g Fat (25% calories from fat); 41g Protein; 72g Carbohydrate; 62mg Cholesterol; 182mg Sodium Recipe by: Cooking Light, May 1994, page 126 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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