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Spring Vegetable and Lamb Saute

Contributed by: News Canada

(NC) - This fast skillet supper is delicious on hot buttered noodles.
Spring Vegetable and Lamb Saute


  • 1 lb lean boneless Ontario lamb (500 g) (preferably loin) thinly sliced
  • 1 cucumber
  • 1/4 cup all-purpose flour (50 ml)
  • 1/4 tsp each salt and pepper (1 ml)
  • 2 tbsp olive oil (25 ml)
  • 1/4 cup minced shallots (or 1 small onion minced) (50 ml)
  • 8 oz sliced mushrooms (about 4 cups/1L) (250 g)
  • 3 cloves garlic, minced
  • 1 tsp each dried thyme and rosemary (5 ml)
  • 1/2 cup each dry white wine (125 ml) and chicken stock (or all stock)
  • 2 large tomatoes, cut in wedges
  • 2 tbsp lemon juice (25 ml)


Quarter cucumber lengthwise; slice crosswise and set aside.

Combine 2 tbsp (25 ml) of the flour with 1/4 tsp (1 ml) each salt and pepper. Dredge lamb in mixture. In large skillet, heat oil over medium-high heat. Add lamb and cook for 3 to 4 minutes per side or until browned.

Remove and keep warm.

Add shallots and mushrooms; cook 3 minutes. Add sliced cucumber, garlic, thyme and rosemary; cook for 2 minutes, stirring.

Sprinkle in remaining flour and cook for a few seconds, stirring. Add wine stock; bring to a boil, stirring. Cook for 2 to 3 minutes, or until slightly thickened. Reduce to low heat. Return lamb and add tomatoes to heat through. Add lemon juice.

Taste and adjust seasoning.

Serve immediately.

Preparation time 15 minutes - Cooking time 15 minutes

Nutritional Information: Per Serving: Protein: 28.5 grams - Fat: 13.0 grams - Carbohydrates: 14.5 grams - Calories: 289



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