Serves: 6
Total Calories: 96

2 tablespoons olive oil or vegetable oil
2 cups lamb cubed cooked
1 tablespoon shallot minced or green onion
2 cloves garlic minced
2 teaspoons lemon juice fresh
4 leeks cut into 1/4 -inch slices
2 zucchini small, sliced
1 green bell pepper coarsely chopped
Salt and freshly ground pepper to taste
4 tomatoes peeled and cut into 6 wedges
2 tablespoons parsley minced fresh

Heat oil in large skillet until very hot sauté lamb until lightly browned. Reduce heat mix in shallots or green onion, garlic, and lemon juice. Cook for 2 minutes add leeks, zucchini, and green pepper. Generously salt and pepper. Stir, cover, and cook for 8 to 10 minutes or until zucchini is crisp-tender. Add tomatoes, cover, and cook 2 to 3 minutes longer to heat through. Spoon meat and vegetables onto warm platter and pour pan juices over top. Sprinkle with parsley and serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 96
Calories from Fat: 40

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