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Spring Lamb Supper

 Spring Lamb Supper
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.
4 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese,

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Spring Lamb Supper (continued)

Wine (continued)
Malbec or Zinfandel.