Vegetable and Lamb Sauté

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Vegetable and Lamb Sauté

  • Author: Foodland Ontario
  • Prep Time: .15
  • Cook Time: .25
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Loin, Pan Fry
  • Method: Stovetop
  • Diet: Low Calorie

Description

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.


Ingredients

Units Scale

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


Instructions

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.



Nutrition

  • Serving Size: 1
  • Calories: 308
  • Sodium: 275mg
  • Fat: 14g
  • Fiber: 2g
  • Protein: 27g
  • Cholesterol: 16g

Keywords: Sauté Stir-fry

BBQ lamb chop with fresh vegetables

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