Rosemary-Garlic Lamb Steak with Italian Tomatoes and Beans
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.
Copyright 2005 by Linda Gassenheimer
Variation: Red kidney beans or navy beans can be used instead of cannellini beans.
Variation: Loin lamb chops can be substituted for the lamb steak.
Cooking Tip: A quick way to chop fresh rosemary is to snip the leaves off the stem with a scissors.
Calories from Fat 62 (12%)
(11%)Total Fat 7g
(12%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 70g
(69%)Dietary Fiber 17g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.