Lamb, Eggplant and Green Bean Saute
"Basically made this up from what I had in the kitchen. I use my sense of smell and imagination to combine ingredients together to get what I want.
*The powdered mushrooms used in this recipe are dehydrated in a paper bag in the refrigerator for two to three weeks until completely dried, then powdered with a coffee mill. I used portabella mushrooms in this recipe."
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
Part 1
- 1 lb lamb stew meat
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 thinly sliced garlic cloves
- 1⁄2 cup thinly sliced onion
- 1⁄4 cup powdered portabella mushroom
- 4 lemon slices, cut 1/4-inch crosswise with rind
- 1 teaspoon powdered ginger
- 1 teaspoon lemon pepper
- 1 teaspoon thyme
- 2 tablespoons lemon juice
- 2 teaspoons balsamic vinegar
-
Part 2
- 1 medium eggplant, cut into 1-inch cubes
- 15 -20 green beans, snapped into 2-inch pieces
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
directions
- LAMB.
- Cut stew meat into teaspoon size pieces, set aside.
- Combine Part 1 ingredients and saute 5 minutes
- Add lamb, stirring to coat well.
- Saute over medium heat until done, about 7 minutes.
- EGGPLANT & GREEN BEANS
- In a separate pan combine all of the Part 2 ingredients.
- Saute until vegetables are tender.
- Add to the cooked lamb mixture and stir gently to combine.
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