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Savory Lamb Stir-fry

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      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
 
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