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Lamb Primavera

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  Lamb steaks 12 Ounce
  Olive oil/Vegetable oil 2 Teaspoon
  Sliced onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm)
  Quartered mushrooms 1⁄2 Cup (8 tbs)
  Tomatoes 2 Medium
  Water 3⁄4 Cup (12 tbs)
  Tomato paste 2 Teaspoon
  Instant chicken broth and seasoning mix 1 1⁄9 Ounce
  Rosemary leaves 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Frozen peas 1⁄2 Cup (8 tbs)
  Cooked cut up asparagus 1⁄2 Cup (8 tbs)
  Rose wine 1⁄4 Cup (4 tbs)

On rack in broiling pan broil lamb, turning once, until done, 6 to 8 minutes on each side depending on thickness of steaks.
While meat is broiling, in 10-inch skillet heat oil; add onion and garlic and saute until onion is translucent.
Add mushrooms and cook, stirring occasionally, until mushrooms are just tender, about 3 minutes; add tomatoes, water, tomato paste, broth mix, and ground rosemary and cook over medium heat, stirring occasionally, until mixture thickens, about 5 minutes.
Stir in peas, asparagus, and wine and continue cooking until thoroughly heated, about 3 minutes.
Transfer lamb steaks to serving platter and surround with vegetable mixture.

Recipe Summary

Difficulty Level: 
Side Dish

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Lamb Primavera Recipe