A combination of fresh Ontario vegetables and lamb is a winner, in this fast, delicious and colourful skillet supper. Serve on hot buttered noodles, rice or couscous.
1 Ontario Greenhouse Cucumber
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) lean boneless Ontario Lamb (preferably loin), thinly sliced
2 tbsp (25 mL) olive oil
1/4 cup (50 mL) minced Ontario Shallots (or 1 small Ontario Onion, minced)
3 cups (750 mL) sliced Ontario Mushrooms
3 cloves garlic, minced
1 tsp (5 mL) each dried thyme and rosemary leaves
1/2 cup (125 mL) each dry Ontario White Wine and chicken broth (or all broth)
2 large Ontario Greenhouse Tomatoes, cut in wedges
2 tbsp (25 mL) fresh lemon juice
Quarter cucumber lengthwise; slice crosswise and set aside.
In medium bowl, combine 2 tbsp (25 mL) of the flour, salt and pepper; add lamb and toss to coat. In large skillet, heat oil over medium-high heat; brown lamb 3 to 4 minutes per side, in batches if necessary. Transfer to bowl.
Add shallots and mushrooms; cook 3 minutes. Add reserved cucumber, garlic, thyme and rosemary; cook 2 minutes. Sprinkle in remaining flour and cook for 1 minute. Stir in wine and broth; bring to boil, scraping up browned bits. Cook for 2 to 3 minutes or until slightly thickened. Reduce heat to low. Return lamb and any juices to pan. Stir in tomatoes and lemon juice and heat through.
- Serving Size: 1
- Calories: 308
- Sodium: 275mg
- Fat: 14g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 16g
Keywords: Sauté Stir-fry