sgrinavi
New member
Mediterranean Lamb
Ingredients:
1 pound leg of lamb, trimmed of all visible fat and cut into 1" cubes
1 can (28 ounces) ready-cut tomatoes, drained
3 garlic cloves, pressed or minced
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red-pepper flakes
Directions:
Coat a large nonstick skillet with nonstick vegetable cooking spray. Place over medium-high heat until drops of water sprinkled into the skillet dance on the surface. Add the lamb cubes and cook, stirring frequently, for 2 minutes, or until browned on all sides.
Add the tomatoes, garlic, rosemary, oregano, salt, black pepper and red-pepper flakes. Reduce the heat to medium-low and cook for 5 minutes, or until the lamb is cooked as you like it.
Servings: 4
Each serving contains about:
Calories: 218
Fat: 7 g.
Cholesterol: 76 mg.
Sodium 637 mg.
Ingredients:
1 pound leg of lamb, trimmed of all visible fat and cut into 1" cubes
1 can (28 ounces) ready-cut tomatoes, drained
3 garlic cloves, pressed or minced
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red-pepper flakes
Directions:
Coat a large nonstick skillet with nonstick vegetable cooking spray. Place over medium-high heat until drops of water sprinkled into the skillet dance on the surface. Add the lamb cubes and cook, stirring frequently, for 2 minutes, or until browned on all sides.
Add the tomatoes, garlic, rosemary, oregano, salt, black pepper and red-pepper flakes. Reduce the heat to medium-low and cook for 5 minutes, or until the lamb is cooked as you like it.
Servings: 4
Each serving contains about:
Calories: 218
Fat: 7 g.
Cholesterol: 76 mg.
Sodium 637 mg.
