Savory Lamb Stir-Fry
Yield
4 servingsPrep
20 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Lamb |
leg of lamb
center steaks, cut 1 inch thick (approx. 1 1/2 ibs.) |
*
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | tablespoons |
olive oil
divided |
|
| 2 | teaspoons | cornstarch |
|
| 2 | Cloves |
garlic
crushed, divided |
*
|
| 1 | teaspoon |
oregano
dried, crushed |
|
| ½ | teaspoon | salt |
|
| 1 Red | medium |
sweet red bell peppers
l/s -inch strips |
|
| 4 | each |
mushrooms
sliced |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Directions
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 to 3 minutes.
Remove vegetables, keep w arm. Stir-fry lamb (I/2 at a time) 2 to 3 minutes.
Return lamb and vegetables to pan; heat through.
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