Lamb Shoulder Recipes

Ingredients:

1 Tbs olive oil
1 c chopped onion
2 cloves garlic, finely chopped
12 oz boneless leg or shoulder of lamb,
sliced in thin strips*
1 medium zucchini, thinly sliced
10 small white mushrooms, sliced
1 can (14.5 oz) diced tomatoes and juice
3 Tbs chopped fresh basil leaves or 1 Tbs dried basil leaves, crushed
1/2 Tsp pepper
1/4 Tsp seasoned salt
8 oz pasta, cooked and drained
1/4 c sliced and drained ripe olives, optional

Method:

In large skillet with cover, heat oil. Over medium heat, cook onion and garlic for 2 minutes. Add lamb and cook 4 to 5 minutes longer, stirring occasionally, until meat is no longer pink. Drain well; set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper and salt. Cover and cook for 5 minutes until vegetables are crisp-tender. Add cooked lamb, onions, pasta and olives, if desired. Heat through and serve.

*12 ounces of ground lamb may be substituted.