Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories