Thursday, September 16, 2010

Mediterranean Lamb Saute

This Greek- Inspired meal goes from stovetop to table in less than 30 minutes.

Prep time: 5 minutes
Cook time: 20 minutes
Yield: 4 servings

  • 4 lamb steaks, trimmed and sliced into 1/2" slices (about 1 to 1/4 lbs. trimmed meat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoon olive oil, divided
  • 1 small red onion, cored and sliced
  • 2 garlic cloves, minced
  • 1 teaspoon Greek seasoning (McCormick's)
  • 2 medium zucchini, quartered lengthwise and sliced
  • 1 red pepper, sliced
  • 1 1/4 cups chicken broth
  • 1/4 cup crumbled feta cheese
How to make:
  1. In medium bowl, mix together lamb slices, salt, and pepper, and set aside.
  2. In large nonstick skillet, heat 2 teaspoon oil over medium-high heat. Add onion and cook until soft and lightly browned, about 4 minutes. Add garlic and Greek seasoning, and cook 30 seconds more. Increase heat to high, and add zucchini and red pepper; cook, stirring frequently, for 3 minutes. Stir in broth and cook until zucchini is tender, about 5 minutes. Transfer to serving bowl, and wipe skillet clean.
  3. Heat remaining 2 teaspoon oil in skillet over high heat. Add lamb and cook, stirring occasionally, until lamb is browned on all sides and cooked through, about 3 minutes. Return vegetable mixture to skillet and heat through. Transfer to serving bowl and springkle with feta cheese.
Nutrition per serving: 267 cal.; 26 g pro.; 15 g fat; 8 g carb.; 85 mg calcium; 1 g fiber.

Kitchen tip: To save time, substitute a package of ready-to-serve stir-fry or frozen assorted veggies for zucchini and red pepper.

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