|Lite soy sauce||2 Tablespoon (Or Reduced Calorie Variety)|
|Lemon juice||1 Tablespoon|
|Honey||1 1⁄2 Teaspoon|
|Hoisin sauce||1 1⁄2 Teaspoon|
|Dijon-style mustard||1 1⁄2 Teaspoon|
|Olive oil/Vegetable oil||1 1⁄2 Teaspoon|
|Chinese sesame oil||1⁄2 Teaspoon|
|Chopped fresh rosemary/1/4 teaspoon dried||1⁄2 Teaspoon|
|Sliced onions||2 Cup (32 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Canned unsweetened crushed pineapple||1⁄2 Cup (8 tbs), juice drained and reserved (No Sugar Added)|
|Cornstarch||1 1⁄2 Teaspoon|
|Cooked lamb||6 Ounce, cut into cubes (Use Boned Meat)|
|Mandarin orange||4 Ounce, peeled and sectioned (Use 1 Large Sized)|
In small mixing bowl combine soy sauce, lemon juice, honey, hoisin sauce, mustard, oils, and rosemary.
Transfer soy sauce mixture to 9-inch skillet and cook over medium heat, stirring constantly, until mixture comes to a boil.
Stir in onions and bell pepper; cover and cook until onions are tender-crisp, about 5 minutes.
In small bowl combine reserved pineapple juice and the cornstarch, stirring to dissolve cornstarch; pour into skillet, add lamb, and let simmer, stirring occasionally, until lamb is heated through.
Stir in crushed pineapple and orange sections and cook until heated through, 2 to 3 minutes longer.