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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: 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 by rare inside, ~2 minutes. Transfer to plate.
Reduce heat to medium-high. Add bell peppers, onion and garlic to skillet; saute until beginning to soften, ~5 minutes. Add crushed red pepper; saute 30 seconds. Add spinach 1 handful at a time; toss until wilted after each addition. Seaon 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, ~2 minutes. Pour sauce over lamb and vegteables and serve.
| Ingredients:
10 packaged fresh spinach
1/4 Teaspoon(s) crushed red pepper flakes
2 Pound(s) garlic
1 onion
1 Tablespoon(s) bell red pepper
1 Pound(s) leg cutlets lamb
137/4377 Quart(s) olive oil
33/100 beef bouillon |
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