Italian Stir-Fried Lamb
0.75 cup chicken broth
0.25 cup dry white wine or water
2 tbsp prepared pesto
4 tsp cornstarch
0.50 tsp dried oregano leaves, crushed
1 tbsp peanut oil
0.50 cup thinly sliced carrots
1 package (10 ounces) frozen Italian-style green beans, thawed
1 cup sliced fresh mushrooms
12 American Lamb boneless leg or sirloin, thinly sliced into 3-inch strips
1 cup halved cherry tomatoes
4 linguine or fettuccine, cooked
2 tbsp grated Parmesan cheese
1
In 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.
2
Add 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
Ingredients
0.75 cup chicken broth
0.25 cup dry white wine or water
2 tbsp prepared pesto
4 tsp cornstarch
0.50 tsp dried oregano leaves, crushed
1 tbsp peanut oil
0.50 cup thinly sliced carrots
1 package (10 ounces) frozen Italian-style green beans, thawed
1 cup sliced fresh mushrooms
12 American Lamb boneless leg or sirloin, thinly sliced into 3-inch strips
1 cup halved cherry tomatoes
4 linguine or fettuccine, cooked
2 tbsp grated Parmesan cheese
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