Grilled Lamb With Peppers and Onions

Name: Grilled Lamb With Peppers and Onions
Total time: 20 min
Yield: 2 servings
Cuisine: southwestern
Ingredients: 8 ounces whole onion or 7 ounces julienned, ready-cut onion (1 2/3 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); 1/2 to 1 jalapeno pepper; 8 ounces boneless leg of lamb; 1 cup no-salt-added canned black beans; 1/4 teaspoon salt; Freshly ground black pepper to taste; 2 tablespoons chopped cilantro

By Marian Burros

Total Time: 20 minutes
Rating: 4(8)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Southwestern Dish With an Italian Start

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Ingredients

Yield:2 servings

8ounces whole onion or 7 ounces julienned, ready-cut onion (1⅔ cups)
2teaspoons olive oil
1clove garlic
14ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)
½ to 1jalapeno pepper
8ounces boneless leg of lamb
1cup no-salt-added canned black beans
¼teaspoon salt
Freshly ground black pepper to taste
2tablespoons chopped cilantro

Ingredient Substitution Guide

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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.