Bon Appetit Fast & Easy/2001

Saute of Peppers, Onion, Spinach and Lamb
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 1/2 pound lamb-leg cutlets or 1/2-inch-thick slices boneless leg of lamb, cut crosswise into 1/4-inch-thick strips 2 red bell peppers, cut into 1/4-inch-thick strips
salt and pepper 1 large onion, sliced 3 garlic cloves, minced
1/4 teaspoon dried crushed red pepper 1 10-ounce package ready-to-use fresh spinach 1/3 cup canned beef broth



1 Heat oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet and saute until lamb is brown on outside but still rare, about 2 minutes. Transfer to plate. Reduce heat to medium-high. Add bell peppers, onion and garlic to skillet; saute until beginning to soften, about 5 minutes. Add crushed red pepper; saute 30 seconds. Add spinach 1 handful at a time; toss until wilted after each addition. Season with salt and pepper. Return lamb and any collected juices to skillet; stir to heat through. Transfer to serving platter. Add beef broth to skillet and boil until syrupy, scraping up browned bits, about 2 minutes. Pour sauce over lamb and vegetables and serve.

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