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Lamb with Kasha

Meaty Matters

Lean cuts of lamb, beef and pork supply lots of protein that supplies amino acids that give structure to the body in skin, cell membranes and muscles.

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Mingle the flavors of Eastern Europe when you combine lamb with kasha, lemon and fresh herbs. From eatbetteramerica.

Prep Time:20 min

Start to Finish:1 hr 35 min

makes:6 servings

1	boneless lamb shoulder (1 1/2 lb)
1	medium onion, chopped (1/2 cup)
1 1/4	cups water
2	tablespoons lemon juice
2	teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2	teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2	teaspoon salt
1	clove garlic, finely chopped
1/2	cup uncooked kasha (roasted medium-grind buckwheat groats)
1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans

1.	Remove fat from lamb. Cut lamb into 3/4-inch pieces. Spray 4-quart Dutch oven with cooking spray; heat over medium heat. In Dutch oven, cook lamb about 10 minutes, stirring frequently, until brown.
2.	Stir in onion, water, lemon juice, thyme, oregano, salt and garlic. Heat to boiling. Reduce heat; cover and simmer about 1 hour or until lamb is tender.
3.	Stir in buckwheat kernels and green beans. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes or until beans are tender and liquid is absorbed.

Nutritional Information

1 Serving: Calories 230 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 80mg; Sodium 270mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars 2g); Protein 27g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 4%; Iron 15% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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