| 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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