Saute Of Peppers Onion Spinach And Lamb
|Olive oil||2 Tablespoon|
|Lamb leg cutlets/0.5 inch thick slices boneless leg of lamb||1⁄2 Pound, cut crosswise into 0.25 inch thick strips|
|Red bell peppers||2 , cut into 0.25 inch thick strips|
|Onion||1 Large, sliced|
|Garlic||3 Clove (15 gm), minced|
|Dried crushed red pepper||1⁄4 Teaspoon|
|Fresh spinach||10 Ounce (1 Package, Ready To Use)|
|Canned beef broth||1⁄3 Cup (5.33 tbs)|
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 5 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.