Spring Lamb Skillet

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

Directions

1. Heat oil in large skillet over medium heat until hot.
2. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve.
3. Add squash, mushrooms, tomatoes and onions; cook 2 to 3 minutes or until vegetables are tender.
4. Stir in rice, rosemary, salt, pepper and reserved lamb.
5. Cook until thoroughly heated.