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Spring Lamb Supper Recipe

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Whenever I prepare brown rice, I fix a big batch so I have extra to make this quick dish during the week," explains Michelle Armistead of Marlboro, New Jersey. Tender lamb is tossed with summer squash, tomatoes and mushrooms.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 pound boneless lamb, cut into cubes
  • 2 teaspoons olive oil
  • 2 cups thinly sliced yellow summer squash
  • 1/2 pound fresh mushrooms, sliced
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup sliced green onions
  • 3 cups cooked brown rice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rosemary, crushed

Nutritional Facts

1 serving equals 376 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 659 mg sodium, 44 g carbohydrate, 6 g fiber, 27 g protein.

Directions

  1. In a large skillet, saute lamb in oil until no longer pink; remove from the skillet with a slotted spoon. In the same skillet, stir-fry the squash, mushrooms, tomatoes and onions for 2-3 minutes or until tender. Return lamb to the skillet. Stir in the rice and seasonings; cook and stir until heated through. Yield: 4 servings.
Originally published as Spring Lamb Supper in Quick Cooking March/April 2004, p10

Nutritional Facts

1 serving equals 376 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 659 mg sodium, 44 g carbohydrate, 6 g fiber, 27 g protein.

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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