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Spring Lamb Supper

By: Michelle Armistead  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 129 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound boneless lamb meat, 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

Directions

  1. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2007 by cookhealthy 
This recipe was very yummy and quick!!! Thanks for sharing. Flavors were great. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by Cat 
My boyfriend and I LOVED this! I made it a bit spicy and used white rice since that was on... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by momdad12kids 
Easy and delicious. Everyone liked this and asked that I make it often. I made it as written... MORE

 
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