Difference between revisions of "Spring Lamb Skillet"
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* ½ teaspoon cracked [[black pepper]] | * ½ teaspoon cracked [[black pepper]] | ||
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# Heat [[oil]] in large skillet over medium heat until hot. | # 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 [[lamb]] and cook 3 to 5 minutes or until [[lamb]] is browned. Remove from skillet; reserve. | ||
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# Cook until thoroughly heated. | # Cook until thoroughly heated. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
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[[Category:Rosemary Recipes]] | [[Category:Rosemary Recipes]] | ||
[[Category:Zucchini Recipes]] | [[Category:Zucchini Recipes]] | ||
Latest revision as of 08:37, 14 July 2012
Description
Makes 6 servings
Ingredients
- 2 teaspoons olive oil
- 1 pound boneless lamb, cut into 1-inch cubes
- 2 cups thinly sliced yellow squash
- 2 cups (about 8 ounces) sliced fresh mushrooms
- 2 medium fresh tomatoes, seeded and chopped
- ½ cup sliced green onions
- 3 cups cooked brown rice
- ½ teaspoon dried rosemary leaves
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Procedures
- 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; cook 2 to 3 minutes or until vegetables are tender.
- Stir in rice, rosemary, salt, pepper and reserved lamb.
- Cook until thoroughly heated.
