This vibrant Mediterranean-inspired dish brings together tender lamb cutlets with the earthy freshness of spinach and the sweet crunch of red bell peppers. The flavors are bright and savory, enhanced by a hint of heat from crushed red pepper and a quick reduction of beef broth that creates a glossy, rich sauce. It’s a perfect weeknight dinner that comes together in under 40 minutes, offering a satisfying balance of protein and vegetables. The lamb remains juicy while the vegetables retain their texture, making for a visually appealing and nutritious meal. Serve it over rice or with crusty bread to soak up the delicious sauce. ItâÂÂs an excellent option for when you want something hearty yet light enough to feel fresh.
Saute Of Peppers Onion Spinach And Lamb – Bon Appetit
Description
This vibrant Mediterranean-inspired dish brings together tender lamb cutlets with the earthy freshness of spinach and the sweet crunch of red bell peppers. The flavors are bright and savory, enhanced by a hint of heat from crushed red pepper and a quick reduction of beef broth that creates a glossy, rich sauce. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under 40 minutes, offering a satisfying balance of protein and vegetables. The lamb remains juicy while the vegetables retain their texture, making for a visually appealing and nutritious meal. Serve it over rice or with crusty bread to soak up the delicious sauce. ItâÂÂs an excellent option for when you want something hearty yet light enough to feel fresh.Ingredients
Directions
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Heat olive oil in a heavy large skillet over high heat.
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Sprinkle lamb strips with salt and pepper. Add to the skillet and sauté until browned on the outside but still rare inside, about 2 minutes.
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Transfer the lamb to a plate and set aside.
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Reduce the heat to medium-high. Add the bell peppers, onion, and garlic to the skillet. Sauté until beginning to soften, about 3 minutes.
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Add the crushed red pepper and sauté for 30 seconds.
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Add the spinach one handful at a time, tossing until wilted after each addition. Season with salt and pepper.
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Return the lamb and any collected juices to the skillet; stir to heat through.
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Transfer the lamb and vegetable mixture to a serving platter.
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Add the beef broth to the hot skillet. Bring to a boil and cook until syrupy, scraping up any browned bits from the bottom, about 2 minutes.
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Pour the sauce over the lamb and vegetables and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 233.1kcal
- % Daily Value *
- Total Fat 19.4g30%
- Saturated Fat 6.2g31%
- Cholesterol 55.0mg19%
- Sodium 40.9mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use boneless leg of lamb cutlets for the best results, ensuring they are cut into uniform strips for even cooking.
If you prefer less heat, omit the crushed red pepper or reduce the amount.
This dish is best served immediately while the lamb is warm and the spinach is vibrant. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the lamb.
