Difference between revisions of "Spring Lamb Skillet"
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Meat Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 16: | Line 16: | ||
* ½ teaspoon cracked [[black pepper]] | * ½ teaspoon cracked [[black pepper]] | ||
| − | == | + | == Procedures == |
# 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. | ||
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.
