A light, seasonal dish featuring lamb with spring vegetables like peas, asparagus, or baby potatoes.
Ingredients:
1 pound boneless lamb meat, 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
Directions:
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.
