Grilled Lamb With Peppers and Onions

Total Time
20 minutes
Rating
4(8)
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Ingredients

Yield:2 servings
  • 8ounces whole onion or 7 ounces julienned, ready-cut onion (1⅔ cups)
  • 2teaspoons olive oil
  • 1clove garlic
  • 14ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)
  • ½ to 1jalapeno pepper
  • 8ounces boneless leg of lamb
  • 1cup no-salt-added canned black beans
  • ¼teaspoon salt
  • Freshly ground black pepper to taste
  • 2tablespoons chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

493 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 32 grams protein; 531 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat broiler, if using.

  2. Step 2

    Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.

  3. Step 3

    Mince garlic, and add to onion.

  4. Step 4

    Wash, trim, seed and julienne the bell peppers, and add to onions.

  5. Step 5

    Wash, trim, seed and mince the jalapeno, and add to vegetables.

  6. Step 6

    Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick. Prepare stove-top grill if using. Grill or broil lamb until pink, about 5 minutes.

  7. Step 7

    Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.

  8. Step 8

    Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.

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