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Saute Of Peppers Onion Spinach And Lamb

fast.cook's picture
Ingredients
  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
Directions

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: 
Easy
Course: 
Appetizer
Interest: 
Everyday, Healthy

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