Title: Savory Lamb Stir-Fry
Categories: Meats
Yield: 1 Servings

2 Lamb leg center steaks, cut
1 Inch thick (approx. 1 1/2
-Ibs.)
2 tb Fresh lemon juice
2 tb Olive oil, divided
2 ts . cornstarch
2 Cloves garlic, crushed,
-divided
1 ts Dried oregano leaves,
-crushed
1/2 ts Salt
1 md Red bell pepper, cut into
-l/s-inch strips
4 Oz's mushrooms, sliced

Combine lemon juice, 1 tablespoon oil, cornstarch, 1 clove garlic, oregano
and salt. Trim excess fat from lamb steaks; remove bone. Cut lamb across
the grain into l/s-inch thick slices. Place lamb in plastic bag; add
marinade, turning to coat. Close bag securely and marinate in refrigerator
30 minutes. Heat remaining 1 tablespoon oil in wok or large non-stick
skillet over medium high heat. Add 1 clove garlic; stir-fry 10 seconds. Add
bell pepper and mushrooms; stir-fry 2-3 minutes. Remove vegetables, keep w
arm. Stir-fry lamb (I/2 at a time) 2-3 minutes. Return lamb and vegetables
to pan; heat through. Makes 4 servings.

PREP TIME: 20 minutes. Marinate: 30 minutes. Cook time: 15 minutes

FOOD FACTS: Per serving, 240 calories 240; 25g protein 25g; fat 13g;
carbohydrate 5g; iron 2 mg (14 percent RDA); sodium 330 mg; cholesterol 81
mg.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini