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Tuscany Lamb

Ingredients

  • 2 pounds lean lamb, cut into 1/2-inch cubes
  • 1 green pepper, cut into 1/2-inch squares
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon dried oregano
  • 3 tablespoons vegetable oil
  • 1 cup onion, chopped
  • 1/4 pound fresh mushrooms, sliced
  • 1/2 cup dry red wine (optional)
  • 1/2 teaspoon dried basil
  • Salt and pepper

Instructions

  1. In heavy skillet or saucepan, quickly brown lamb in oil over medium-high heat.
  2. Add onions and cook until limp, stirring frequently.
  3. Add green pepper and cook for about 2 minutes.
  4. Add tomato sauce, wine (optional), oregano, basil, salt and pepper.
  5. Add mushrooms and simmer for an additional minute.
  6. Serve lamb in sauce over cooked rice.

Yield: 4 servings