You are here

Saute Of Peppers Onion Spinach And Lamb

fast.cook's picture
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1052 Calories from Fat 600

% Daily Value*

Total Fat 67 g103.3%

Saturated Fat 22 g110.2%

Trans Fat 0 g

Cholesterol 172.3 mg57.4%

Sodium 997.5 mg41.6%

Total Carbohydrates 60 g20.2%

Dietary Fiber 17.2 g68.8%

Sugars 25.2 g

Protein 58 g115.1%

Vitamin A 690.2% Vitamin C 717.1%

Calcium 42.1% Iron 75.4%

*Based on a 2000 Calorie diet

Saute Of Peppers Onion Spinach And Lamb Recipe