Lamb Lo Mein

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb boneless lamb loin
• 2 1/2 cups sugar snap peas
• 1 1/2 cups baby carrots, cut lengthwise into 1/4-inch sticks
• 0.5 (9 ounce) package fresh linguine, cut into 2-inch pieces
• 1/3 cup chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 2 teaspoons finely chopped gingerroot
• 2 -4 garlic cloves, finely minced
• 2 teaspoons canola oil
• 1/2 cup red onion, thinly sliced
• toasted sesame seeds (optional)

Recipe

• 1 trim fat from lamb. cut lamb with grain into 2x1" strips.
• 2 cut strips across grain into 1/8" slices.
• 3 remove strings from peas.
• 4 in 3 quart saucepan, heat 2 quarts water to boiling.
• 5 add peas, carrots and linguine; heat to boiling.
• 6 boil 2-3 minutes or just until linguine is tender; drain.
• 7 in small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
• 8 in 12" skillet or wok, heat oil over medium-high heat.
• 9 add lamb and onion; stir-fry about 2 minutes or until lamb is no longer pink.
• 10 stir broth mixture; add to lamb mixture and stir.
• 11 stir in peas, carrots and linguine.
• 12 cook 2 minutes, stirring occasionally.
• 13 sprinkle with sesame seeds, if desired.