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.
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