Lamb, Eggplant And Green Bean Saute
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 1 lb lamb stew meat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 thinly sliced garlic cloves
- 1/2 cup thinly sliced onion
- 1/4 cup powdered portabella mushroom
- 4 lemon slices, cut 1/4-inch crosswise with rind
- 1 teaspoon powdered ginger
- 1 teaspoon lemon pepper
- 1 teaspoon thyme
- 2 tablespoons lemon juice
- 2 teaspoons balsamic vinegar
- 1 medium eggplant, cut into 1-inch cubes
- 15 -20 green beans, snapped into 2-inch pieces
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
Recipe
- 1 lamb.
- 2 cut stew meat into teaspoon size pieces, set aside.
- 3 combine part 1 ingredients and saute 5 minutes
- 4 add lamb, stirring to coat well.
- 5 saute over medium heat until done, about 7 minutes.
- 6 eggplant & green beans
- 7 in a separate pan combine all of the part 2 ingredients.
- 8 saute until vegetables are tender.
- 9 add to the cooked lamb mixture and stir gently to combine.
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