Spring Lamb Supper

Name: Spring Lamb Supper
Ingredients: 1 pound boneless lamb, cut into cubes; 2 teaspoons olive oil; 2 cups thinly sliced yellow summer squash; 1/2 pound fresh mushrooms, sliced; 2 medium tomatoes, seeded and chopped; 1/2 cup sliced green onions; 3 cups cooked brown rice; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1/2 teaspoon dried rosemary, crushed

11 ingredients

1 steps

Ingredients

1 pound boneless lamb, cut into cubes
2 teaspoons olive oil
2 cups thinly sliced yellow summer squash
1/2 pound fresh mushrooms, sliced
2 medium tomatoes, seeded and chopped
1/2 cup sliced green onions
3 cups cooked brown rice
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Directions

1

In a large skillet, saute lamb in oil until no longer pink; remove from the skillet with a slotted spoon. In the same skillet, stir-fry the squash, mushrooms, tomatoes and onions for 2-3 minutes or until tender. Return lamb to the skillet. Stir in the rice and seasonings; cook and stir until heated through.