2 lamb leg center steaks, cut
1 inch thick (approx. 1 1/2 ibs.)
2 tbsp fresh lemon juice
2 tbsp olive oil, divided
2 tsp . cornstarch
2 cloves garlic, crushed, divided
1 tsp dried oregano leaves, crushed
1/2 tsp salt
1 medium red bell pepper, cut into l/s-inch, strips
4 oz's mushrooms, sliced
A Recipe for
Savory Lamb Stir-Fry
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Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
This is a recipe for Savory Lamb Stir-Fry from the recipe cookbook of Recipes-to-go (Meat)
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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
Serves: 1
Savory Lamb Stir-Fry Recipe brought to you by Recipes To-Go