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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."

Rate/Review | Read Reviews (3)

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

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.