Hearty Lamb Steaks Recipe




 Lean lamb sirloin steaks24 Ounce (4 Steaks, 6 Ounces Each 3/4 Inch Thick)
 Vegetable cooking spray1
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Oyster mushrooms2 Cup (32 tbs), sliced
 Onion1⁄2 Cup (8 tbs), thinly sliced
 Garlic1 Clove (5 gm), minced
 Escarole6 Cup (96 tbs), shredded
 Cherry tomatoes1 Cup (16 tbs), halved
 Smokedseasoning1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1589 Calories from Fat 426

% Daily Value*

Total Fat 47 g73.1%

Saturated Fat 21.4 g107%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 962.8 mg40.1%

Total Carbohydrates 80 g26.8%

Dietary Fiber 52 g207.9%

Sugars 16.6 g

Protein 219 g437.4%

Vitamin A 654% Vitamin C 234.4%

Calcium 81.9% Iron 80.5%

*Based on a 2000 Calorie diet


Trim fat from lamb.
Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add lamb; cook until browned on each side.
Sprinkle with salt and pepper.
Reduce heat; cook 6 to 7 minutes or to desired degree of doneness.
Remove lamb from skillet.
Drain and pat dry with paper towels.
Set aside; keep warm.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms, onion, and garlic; saute until tender.
Add escarole, and cook 1 minute, stirring frequently.
Add cherry tomatoes and liquid smoke seasoning; stir gently.
Cook until thoroughly heated.
Transfer to a serving platter; top with lamb steaks.