Spring Lamb Skillet

Ingredients

2 teaspoons olive oil
1 pound boneless lamb cut 1 cubes
2 cups thinly-sliced yellow squash
2 cups sliced fresh mushrooms - (abt 8 oz)
2 medium tomatoes seeded, chopped
1/2 cup sliced green onions
3 cups cooked brown rice
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon freshly-cracked black pepper

Method

Heat oil in large skillet over medium heat until hot. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve.

Add squash, mushrooms, tomatoes and onions to skillet; cook 2 to 3 minutes or until vegetables are tender.

Stir in rice, rosemary, salt, pepper and reserved lamb. Cook until heated through.

This recipe yields 6 servings.

Exchanges Per Serving: 1 Starch, 2 Meat, 2 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 261; Calories from Fat 28%; Total Fat 8g; Saturated Fat 2g; Protein 20g; Carbohydrates 27g; Cholesterol 52mg; Sodium 254mg; Dietary Fiber 3g.

Yield

6 Servings


( categories: | )