| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat/lamb | 2 | Servings | |
INGREDIENTS
| Olive oil | ||
| 1/2 | lb | Lamb cubes cut from leg |
| 1/2 inch cubes | ||
| Salt and pepper | ||
| 1 | T | Flour |
| 2 | Garlic, crushed | |
| 1/2 | lb | Thin asparagus, wash and cut |
| into 2 inch pieces | ||
| 1/2 | c | Fat free, low salt chicken |
| broth | ||
| 1 | T | Mint jelly |
| 1 | T | Lemon juice |
INSTRUCTIONS
Spray a nonstick skillet just large enough to hold lamb cubes in one layer. Brown lamb on medium high, 2 minutes. Salt and peppered browned sides. Lower heat and add flour, garlic and asparagus. Toss until flour is absorbed. Add chicken broth. Simmer 3 minutes, scraping up any brown bits in the skillet. Add mint jelly and lemon juice. Add salt and pepper to taste. Serve with potatoes. Nutritional info per serving: 390 cal; 24g pro, 16g carb, 26g fat (59%) Source: Dinner in Minutes in Miami Herald, 4/4/96 formatted by Lisa Crawford, 4/12/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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