| 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 |
tb |
Flour |
| 2 |
cl |
Garlic; crushed |
| 1/2 |
lb |
Thin asparagus; wash and cut into 2 inch pieces |
| 1/2 |
c |
Fat free, low salt chicken broth |
| 1 |
tb |
Mint jelly |
| 1 |
tb |
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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