Savory Lamb Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 2 | Lamb leg center steaks, cut | |
| 1 | Inch thick, approx. 1 1/2 | |
| Ibs. | ||
| 2 | T | Fresh lemon juice |
| 2 | T | Olive oil, divided |
| 2 | t | . cornstarch |
| 2 | Cloves garlic, crushed | |
| divided | ||
| 1 | t | Dried oregano leaves |
| crushed | ||
| 1/2 | t | Salt |
| 1 | Red bell pepper, cut into | |
| l/s-inch strips | ||
| 4 | Oz's mushrooms, sliced | |
| mg. |
INSTRUCTIONS
Combine lemon juice, 1 tablespoon oil, cornstarch, 1 clove garlic, oregano and salt. Trim excess fat from lamb steaks; remove bone. Cut lamb across the grain into l/s-inch thick slices. Place lamb in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes. Heat remaining 1 tablespoon oil in wok or large non-stick skillet over medium high heat. Add 1 clove garlic; stir-fry 10 seconds. Add bell pepper and mushrooms; stir-fry 2-3 minutes. Remove vegetables, keep w arm. Stir-fry lamb (I/2 at a time) 2-3 minutes. Return lamb and vegetables to pan; heat through. Makes 4 servings. PREP TIME: 20 minutes. Marinate: 30 minutes. Cook time: 15 minutes FOOD FACTS: Per serving, 240 calories 240; 25g protein 25g; fat 13g; carbohydrate 5g; iron 2 mg (14 percent RDA); sodium 330 mg; cholesterol From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 439
Calories From Fat: 254
Total Fat: 28.8g
Cholesterol: 0mg
Sodium: 1763.7mg
Potassium: 1644.5mg
Carbohydrates: 45.1g
Fiber: 11.9g
Sugar: 5.9g
Protein: 9.2g