Grilled Lamb With Peppers and Onions
Published January 18, 1994
- Total Time
- 20 minutes
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Ingredients
8 ounces whole onion or 7 ounces julienned, ready-cut onion (1 ⅔ cups)
2 teaspoons olive oil
1 clove garlic
14 ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)
½ to 1 jalapeno pepper
8 ounces boneless leg of lamb
1 cup no-salt-added canned black beans
¼ teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped cilantro
Nutritional analysis per serving (2 servings)
45 grams carbs; 77 milligrams cholesterol; 493 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 22 grams fat; 13 grams fiber; 531 milligrams sodium; 32 grams protein; 5 grams sugar
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
- Step 1
Heat broiler, if using.
- Step 2
Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
- Step 3
Mince garlic, and add to onion.
- Step 4
Wash, trim, seed and julienne the bell peppers, and add to onions.
- Step 5
Wash, trim, seed and mince the jalapeno, and add to vegetables.
- 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.
- Step 7
Drain and rinse the beans. Stir into vegetables with salt and pepper, and cook a couple of minutes.
- Step 8
Wash, dry and chop cilantro. Arrange vegetables on plate and top with strips of lamb. Sprinkle with cilantro, and serve with bread.
Private Notes