Ingredients

• 12 ounces boneless lamb, Leg or Shoulder, thinly sliced into strips about 3" long
• 3/4 cup chicken broth
• 1/4 cup dry white wine or water
• 2 Tbl. pesto
• 4 tsp. cornstarch
• 1/2 tsp. dried oregano
• 1 Tbl. cooking oil
• 1 cup sliced fresh mushrooms
• 1/2 cup thinly sliced carrots
• 1 package (9 oz.) Italian-style green beans thawed
• 1 cup halved cherry tomatoes
• 4 ounces linguine or fettuccine, cooked
• 2 Tbl. grated Parmesan cheese

Directions

In a small bowl, stir together broth, wine, pesto, cornstarch and oregano. Set aside. Preheat a large skillet over high heat; add oil. Stir-fry carrots and green beans 4 minutes. Add mushrooms; fry 1-2 minutes more.
Remove from skillet; set aside. Add half of the lamb to the skillet. Stir-fry about 2 minutes until no pink remains. Remove from skillet; add to reserved vegetable mixture. Repeat with remaining meat. Return vegetable mixture and meat to skillet. Stir pesto mixture; add to skillet. Cook and stir until thickened and bubbly. Stir in tomatoes. Cook 1 minute more. Serve over hot, cooked pasta; sprinkle with Parmesan cheese.

Serves 4

Ingredients

• 12 Lamb Loin or Shoulder Chops (3 - 4 ounces each)
• 2 Tbl fresh chopped oregano or 2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 small zucchini, sliced
• 3 medium red onions
• 1 clove garlic, minced
• 4 med tomatoes, cut in wedges
• 3/4 tsp dried basil or 1 Tbl. fresh chopped basil
• 12 ounces linguine pasta, cooked and drained
• Parmesan cheese

Directions

Trim chops well and sprinkle lamb chops with oregano, salt and pepper. Spray skillet with non-stick spray and brown chops 4 - 5 minutes each side over medium heat. Remove and keep hot. Spray skillet with non-stick spray and saute zucchini, onion and garlic until tender. Add tomatoes and basil; cook 2 minutes more. Toss together with heated pasta. Arrange on platter with lamb chops. Sprinkle with Parmesan cheese.

Serves 6

Ingredients

• 1/2 fresh Leg of Lamb (about 2 - 3 pounds)
• 1 Tbl olive oil
• 1/3 cup apple juice
• 1 tsp dried oregano leaves, crushed
• 1/8 tsp ground ginger
• 2 Tbl light soy sauce
• 1/8 tsp red pepper flakes, crushed
• 1 clove garlic, finely minced

Directions

Combine oil, apple juice, oregano, ginger, soy sauce, red pepper flakes and garlic. Place lamb on rack in roasting pan. Brush lamb generously with marinade. Insert meat thermometer into thickest part of meat, making sure thermometer doesn't touch bone. Roast at 350° for 25 - 30 minutes per pound until internal temperature reaches 150° for medium rare or 160° for medium. Brush with remaining marinade several times while roasting. Remove from oven and cover with foil to keep warm. Let stand for 10 minutes before slicing.

Serves 6