Rosemary-Garlic Lamb Steak with Italian Tomatoes and Beans

• From: Fit and Fast Meals in Minutes

Ingredients

• Rosemary-Garlic Lamb Steak2 6-ounce lamb steaks center cut from leg

• 2 medium cloves garlic, crushed

• 1 Tbs fresh rosemary, chopped, or 1 teaspoon crushed or dried

• salt and freshly ground black pepper

• olive oil spray

• Italian Tomatoes and Beans1 cup sliced red onion

• 1 cup no-salt-added diced tomatoes

• 2 medium cloves garlic, crushed

• 1 1/2 cups rinsed and drained cannellini beans

• salt and freshly ground black pepper

A steak cut from the leg of lamb is tender and juicy and cooks in minutes. Crushed garlic and rosemary is all that's needed to enhance the natural flavor. The Italian Tomatoes and Beans can be cooked on the stove top or in a microwave oven. Both directions are given.

Directions

• Rosemary-Garlic Lamb SteakRemove visible fat from lamb. Sprinkle with garlic, rosemary, and salt and pepper to taste. Press the garlic and rosemary into the lamb on both sides. Heat a nonstick skillet over medium high heat and coat with olive oil spray. Cook lamb 2 minutes. Coat the lamb with olive oil spray and turn. Cook 2 minutes for a 3/4-inch thick steak. A meat thermometer inserted in the thickest portion should read 125 degrees for rare. Leave the lamb steak 1 to 2 minutes longer for medium rare. A meat thermometer should read 145 degrees. If using 1 large steak weighing 12 ounces, cut in half before serving.
• Italian Tomatoes and BeansStove-top method: Cook onion, tomatoes, and garlic for 3 minutes in a large saucepan over medium-high heat. Add beans and cook 3 minutes longer. Add salt and pepper to taste. Microwave method: Place onion, tomatoes, and garlic in a large microwaveable bowl and cover with a paper towel or plate. Microwave on high 3 minutes. Remove, stir, and add the beans. Microwave on high 2 minutes. Add salt and pepper to taste and mix well.