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Greek-Style Lamb and Bean Skillet Dinner

1 pound ground lamb
1 teaspoon garlic salt -- divided
1 teaspoon dried Italian seasoning
15 ounces canned Great Northern beans -- drained
2 tomato -- chopped
1/2 cup dry white wine
1 tablespoon parsley -- chopped
1 teaspoon lemon zest -- grated

Microwave: Combine ground lamb, 1/2 teaspoon garlic salt and Italian seasoning, mixing lightly but thoroughly. Pinch off 1 1/2-inch pieces of lamb mixture to make approximately 16 free-form meatballs. Place meatballs around the sides of 11 3/4 x 7 1/2-inch microwave-safe baking dish. Cover with waxed paper and microwave at HIGH 3 minutes. Rotate dish 1/4 turn and continue cooking at HIGH 1 to 2 minutes. Remove meatballs; keep warm. Pour off drippings. Place beans, tomatoes, wine and remaining garlic salt in dish and microwave, uncovered at HIGH 5 minutes, stirring once. Return reserved meatballs to dish and continue cooking at MEDIUM 2 minutes. Garnish with parsley and lemon peel.

Conventional directions: Prepare meatballs as above. Brown meatballs in a large nonstick frying pan over medium heat. Pour off drippings. Add beans, tomatoes, 1 cup wine and remaining garlic salt; continue cooking over medium heat 15 minutes, stirring occasionally. Garnish.

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