Dreaming of Lamb
I’m from a diverse New Hampshire mill town, we had wonderful, ethnic corner-markets in close-knit neighborhoods. I loved invitations to dinner at the homes of my school friends. I was enthralled with the wonderful aromas, exotic foods and spices. My boyfriend’s Greek Yaya taught me this recipe. When the first tomatoes in her garden were ripe, she made this. The family eagerly anticipated this dinner as the tomatoes ripened. It was so simple, just three main ingredients!
His YaYa’s Summer Lamb
- 1 pound of lamb cut into cubes (608 cal.)
- 2 or 3 perfectly ripe tomatoes, chopped into large pieces (77 cal.)
- A cup of whole basil leaves (2 cal.)
- 2 Tb extra virgin olive oil (240 cal.)
Pour olive oil in a large skillet and heat hot enough to sear the lamb. Use a wooden spoon, stir fast, cook until just done. Add in the tomatoes and basil, heat until just warm. Sprinkle with coarse salt. 4 servings
Per Serving: 232 calories, 4 gm carbs, 13 gm fat, 24 gm protein.
The fresh warm tomatoes, the whole bright green basil leaves and the tender lamb flavors are perfection. Try it this way, the first time, later you may try to add or alter the ingredients but you just can’t beat it! I’ve tried.