Spring Lamb Supper
Ingredients20 m servings
- In a large skillet, saute lamb in oil until no longer pink; remove from the skillet with a slotted spoon. In the same skillet, stir-fry the squash, mushrooms, tomatoes and onions for 2-3 minutes or until tender. Return lamb to the skillet. Stir in the rice and seasonings; cook and stir until heated through.
ReviewsRead all reviews 3
My boyfriend and I LOVED this! I made it a bit spicy and used white rice since that was on hand, but kept the rest of the recipe the same. Why change perfection? :) Thanks from a novice cook!
Easy and delicious. Everyone liked this and asked that I make it often. I made it as written except I added more squash because I had it and more rosemary because we like it. 14yo son said, "I d...