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Saute of Peppers Onion Spinach and Lamb

2 tb Olive oil
1/2 lb Lamb-leg cutlets or 1/2-inch-thick slices boneless leg of lamb, cut crosswise into 1/4 inch-thick strips
2 Red bell peppers, cut into 1/4-inch-thick strips
1 lg Onion, sliced
3 Garlic cloves, minced
1/4 ts Dried crushed red pepper
1 pk (10-oz) ready-to-use fresh spinach
1/3 c Canned beef broth


Heat oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet and saute until lamb is brown on outside but still rare, about 2 minutes. Transfer to plate. Reduce heat to medium-high. Add bell peppers, onion and garlic to skillet; saute until beginning to soften, about 3 minutes. Add crushed red pepper; saute 30 seconds. Add spinach 1 handful at a time; toss until wilted after each addition. Season with salt and pepper. Return lamb and any collected juices to skillet; stir to heat through. Transfer to serving platter. Add beef broth to skillet and boil until syrupy, scraping up browned bits, about 2 minutes. Pour sauce over lamb and vegetables and serve.



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