SPRING LAMB SUPPER

Spring Lamb Supper image

Whenever I prepare brown rice, I fix a big batch so I have extra to make this quick dish during the week," explains Michelle Armistead of Marlboro, New Jersey. Tender lamb is tossed with summer squash, tomatoes and mushrooms.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 376 calories, Fat 11g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 659mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 6g fiber), Protein 27g protein.