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Spring Lamb Supper

Rated as 4.5 out of 5 Stars

"Whenever I prepare brown rice, I fix a big batch so I have extra to make this quick dish during the week,' explains Michelle Armistead of Marlboro, New Jersey. Tender lamb is tossed with summer squash, tomatoes and mushrooms."
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20 m servings
Original recipe yields 4 servings


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  1. 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.


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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...

This recipe was very yummy and quick!!! Thanks for sharing. Flavors were great.