Greek Lamb Stir-fry

Servings: 3 | Amount Per Serving: 1/3

• Calories: 243 | Total Fat: 16g
• Carbohydrates: 11g | Saturated Fat: 4g
• Cholesterol: 45mg| Protein: 16g
• Sodium: 208mg

• Total Time: 20mins

Ingredients

• 1) 8 ounces lean boneless lamb
• 2) 2 tablespoons cooking oil
• 3) 1 tablespoon lemon juice or balsamic vinegar
• 4) 0.5 teaspoon dried rosemary, crushed
• 5) 0.5 teaspoon dried oregano, crushed
• 6) 0.25 teaspoon pepper
• 7) 1 garlic clove, minced
• 8) 1 medium carrot, thinly bias-sliced (1/2 cup)
• 9) 1 small red onion, thinly sliced (1/3 cup)
• 10) 4 cups torn fresh spinach (about 5 ounces)
• 11) 2 small tomatoes, cut into thin wedges
• 12) 2 cups hot cooked rice (optional)
• 13) 0.25 cup crumbled feta cheese (1 ounce)

Steps

• 1) Trim fat from lamb. Partially freeze lamb. Thinly slice across grain into bite-size strips. Set aside.
• 2) For sauce, in a small bowl combine 1 tablespoon oil, lemon juice or vinegar, rosemary, oregano, and pepper. Set aside.
• 3) Pour 1 tablespoon cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)
  Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds.
• 4) Add carrot and onion; stir-fry for 3 to 4 minutes or until crisp-tender. Remove vegetables from wok.
• 5) Add lamb to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Return cooked carrot and onion to the wok.
  Add sauce, spinach, and tomato wedges. Stir all ingredients together to coat with sauce.
• 6) Remove from heat. Serve immediately over hot cooked rice, if desired. Top with crumbled feta cheese.

Notes

• 1) Substitute lamb for other meats.
• 2) Substitute rice for quinoa or orzo.