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 t 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