| 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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