Lamb recipes
Savory Lamb Stir-Fry
2 lamb leg center steaks, cut
1 inch thick (approx. 1 1/2 ibs.)
2 tablespoon fresh lemon juice
2 tablespoon olive oil, divided
2 teaspoon . cornstarch
2 cloves garlic, crushed, divided
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt
1 medium red bell pepper, cut into l/s-inch; strips
4 oz's mushrooms, sliced

Combine lemon juice, 1 tablespoon oil, cornstarch, 1 clove garlic, oregano and salt. Trim excess fat from lamb steaks; remove bone. Cut lamb across the grain into l/s-inch thick slices. Place lamb in plastic bag; add marinade, turning to coat.

Close bag securely and marinate in refrigerator 30 minutes. Heat remaining 1 tablespoon oil in wok or large non-stick skillet over medium high heat. Add 1 clove garlic; stir-fry 10 seconds. Add bell pepper and mushrooms; stir-fry 2-3 minutes.

Remove vegetables, keep w arm. Stir-fry lamb (I/2 at a time) 2-3 minutes. Return lamb and vegetables to pan; heat through. Makes 4 servings.

Yield: 1 servings

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