Italian Stir-Fried Lamb

• From: American Lamb Board

Ingredients

• 3/4 cup chicken broth

• 1/4 cup dry white wine or water

• 2 tablespoons prepared pesto

• 4 tablespoons cornstarch

• 1/2 teaspoon dried oregano leaves, crushed

• 1 tablespoon peanut oil

• 1/2 cup thinly sliced carrots

• 1 package (10 ounces) frozen Italian-style green beans, thawed

• 1 cup sliced fresh mushrooms

• 12 ounces American Lamb boneless leg or sirloin, thinly sliced into 3-inch strips

• 1 cup halved cherry tomatoes

• 4 ounces linguine or fettuccine, cooked

• 2 tablespoons grated Parmesan cheese

A refreshing wine and pesto sauce brings new life to lamb stir-fry.

Directions

• In a small bowl, combine broth, wine or water, pesto, cornstarch and oregano. Set aside.
• Preheat a wok or large skillet over high heat; add oil. Stir-fry carrots and green beans for 4 minutes. Add mushrooms; stir-fry 1 to 2 minutes or until vegetables are crisp tender. Remove vegetables from wok or skillet; set aside.
• Add lamb strips to wok or skillet. Stir-fry about 3 minutes or until slightly pink. Add vegetable mixture. Add pesto mixture to skillet. Cook and stir until thickened and bubbly. Stir in tomatoes. Cook 1 minute longer. Serve over hot cooked pasta; sprinkle with Parmesan cheese.