Italian Stir-Fried Lamb

Name: Italian Stir-Fried Lamb
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 3/4 cup chicken broth; 1/4 cup dry white wine or water; 2 tbsp prepared pesto; 4 tsp cornstarch; 1/2 tsp dried oregano leaves, crushed; 1 tbsp peanut oil; 1/2 cup thinly sliced carrots; 1 package (10 ounces) frozen Italian-style green beans, thawed; 1 cup sliced fresh mushrooms; 12 ounces American Lamb boneless leg or sirloin, thinly sliced into 3-inch strips; 1 cup halved cherry tomatoes; 4 ounces linguine or fettuccine, cooked; 2 tbsp grated Parmesan cheese

Lamb Shoulder American, Italian

March 3, 2016

Prep: 15 mins
Cook: 10 mins
Yields: 4 servings

Ingredients

3/4 cup chicken broth

1/4 cup dry white wine or water

2 tbsp prepared pesto

4 tsp cornstarch

1/2 tsp dried oregano leaves, crushed

1 tbsp peanut oil

1/2 cup thinly sliced carrots

1 package (10 ounces) frozen Italian-style green beans, thawed

1 cup sliced fresh mushrooms

12 ounces American Lamb boneless leg or sirloin, thinly sliced into 3-inch strips

1 cup halved cherry tomatoes

4 ounces linguine or fettuccine, cooked

2 tbsp grated Parmesan cheese

Directions

1In a small bowl, combine broth, wine or water, pesto, cornstarch and oregano. Set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry carrots and green beans for 4 minutes. Add mushrooms; stir-fry 1 to 2 minutes or until vegetables are crisp tender. Remove vegetables from wok or skillet; set aside.

2Add lamb strips to wok or skillet. Stir-fry about 3 minutes or until slightly pink. Add vegetable mixture. Add pesto mixture to skillet. Cook and stir until thickened and bubbly. Stir in tomatoes. Cook 1 minute longer. Serve over hot cooked pasta; sprinkle with Parmesan cheese.

Recipe and image provided by the American Lamb Board

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