Spring Lamb Skillet

Cooking Instructions:

  • 2 teaspoons olive oil
  • 1 pound boneless lamb, cut into 1-inch cubes
  • 2 cups thinly sliced yellow squash
  • 2 cups (about 8 ounces) sliced fresh mushrooms
  • 2 medium fresh tomatoes, seeded and chopped
  • 1/2 cup sliced green onions
  • 3 cups cooked brown rice
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper

    Heat oil in large skillet over medium heat until hot. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve. Add squash, mushrooms, tomatoes and onions; cook 2 to 3 minutes or until vegetables are tender. Stir in rice, rosemary, salt, pepper and reserved lamb. Cook until thoroughly heated. Makes 6 servings.