|Leftover lean lamb roast||2 Cup (32 tbs), all visible fat removed, cut into 1/2-inch cubes (About 3/4 Pound Meat)|
|Leftover lean, rare roast lamb||3⁄4 Pound, all visible fat removed, cut into 1/2-inch cubes (2 Cups)|
|Minced garlic||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Olive oil||1 Tablespoon|
|Canned italian plum tomatoes/4 very ripe tomatoes, peeled, lightly juiced, and seeded||14 Ounce, drained and cut into 1/2-inch wide strips|
|Italian plum tomatoes/4 very ripe tomatoes, peeled, lightly juiced, and seeded||14 Ounce, drained and cut into 1/2-inch wide strips (1 Can)|
|Grated lemon zest||1 Teaspoon|
|Chopped scallions||1⁄2 Cup (8 tbs) (The White And Part Of The Green)|
|Chopped parsley||1⁄2 Cup (8 tbs) (Preferably Italian)|
|Cooked rice||1 Cup (16 tbs) (Basic Foolproof White Rice / Rice Pilaf)|
1. In a bowl, mix the lamb and garlic with salt and pepper.
2. Take a 10-inch heavy non-stick skillet and brush the olive oil evenly over the bottom of it.
3. Heat the skillet until it is almost smoking.
4. Add the prepared lamb to the skillet and brown quickly, stirring all the time, over high heat.
5. Add the tomatoes, and reduce lower heat slightly.
6. Cook the mixture for 2 minutes more, so that the tomatoes are barely cooked and retain their original texture.
7. Push the lamb and tomatoes to the center of the skillet and sprinkle with the lemon zest.
8. Sprinkle the scallions and parsley around the edges of it.
9. Cover the skillet tightly and remove from heat.
10. Let the meat sit a few minutes until some juices collect.
11. Stir the mixture gently and serve over rice.
12. You can serve with a good crusty bread.