Rosemary-Lemon Veal Stir Fry

INGREDIENTS:

2 Lamb leg center steaks, cut -divided
1 Inch thick (approx. 1 1/2 1 ts Dried oregano leaves,
-Ibs.) -crushed
2 tb Fresh lemon juice 1/2 ts Salt
2 tb Olive oil, divided 1 md Red bell pepper, cut into
2 ts . cornstarch -l/s-inch strips
2 Cloves garlic, crushed, 4 Oz's mushrooms, sliced

Combine lemon juice, 1 tablespoon oil, cornstarch, 1 clove garlic, oregano and salt. Trim excess fat from lamb steaks; remove bone. Cut lamb across the grain into l/s-inch thick slices. Place lamb in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes. Heat remaining 1 tablespoon oil in wok or large non-stick skillet over medium high heat. Add 1 clove garlic; stir-fry 10 seconds. Add bell pepper and mushrooms; stir-fry 2-3 minutes. Remove vegetables, keep w arm. Stir-fry lamb (I/2 at a time) 2-3 minutes. Return lamb and vegetables to pan; heat through. Makes 4 servings.

PREP TIME: 20 minutes. Marinate: 30 minutes. Cook time: 15 minutes

FOOD FACTS: Per serving, 240 calories 240; 25g protein 25g; fat 13g; carbohydrate 5g; iron 2 mg (14 percent RDA); sodium 330 mg; cholesterol 81 mg.