| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 2 |
|
Lamb leg center steaks, cut |
| 1 |
|
Inch thick (approx. 1 1/2 Ibs.) |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Olive oil, divided |
| 2 |
ts |
. cornstarch |
| 2 |
|
Cloves garlic, crushed, divided |
| 1 |
ts |
Dried oregano leaves, crushed |
| 1/2 |
ts |
Salt |
| 1 |
md |
Red bell pepper, cut into l/s-inch strips |
| 4 |
|
Oz's mushrooms, sliced |
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 81
mg.
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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“Luck has nothing to do with it”