GreeK Lamb Stir-Fry

By zeenieme

Ingredients

• 1/2 pound lean boneless lamb
• 1 tablespoon olive oil
• 1 tablespoon lemon juice or balsamic vinegar
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon pepper
• 1 to 2 tablespoon cooking oil
• 1 clove garlic, minced
• 1 medium carrot, bias-sliced (1/2 cup)
• 1 small red onion, thinly sliced
• 4 cups torn fresh spinach
• 2 small tomatoes, cut into wedges
• Hot cooked rice
• 1/2 ounce feta cheese, crumbled

Details

Servings 3

Preparation

Step 1

Partially freeze lamb. Trim fat. Thinly slice meat across the grain into bite-size strips. In a small bowl combine the 1 tablespoon olive oil, lemon juice or vinegar, rosemary, oregano and pepper; set aside

Preheat a wok or large skillet over medium-high heat; add 1 tablespoon of the cooking oil. Stir-fry garlic in hot oil for 15 seconds. Add carrot and onion; stir-fry about 3 minutes or until crisp-tender. Remove vegetables from the wok or skillet.

If necessary, add 1 to 2 teaspoons additional oil. Add lamb, stir-fry for 2 to 3 minutes or until done. Return vegetables to wok or skillet. Add vinegar mixture; stir in spinach and tomatoes. Remove from heat. Serve over rice. Top with crumbled cheese.