Lamb Steaks With Artichokes and Mushrooms |
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| Prep Time: 10 Minutes Cook Time: 25 Minutes
¼ Teaspoon pepper 6 (5-ounce) lean lamb sirloin Steaks ( ¾ inch thick) Butter-flavored vegetable Cooking spray 1 ½ Cups fresh mushrooms, halved 1 ½ Cups canned no-salt-added Beef broth 1 tablespoon plus 1 teaspoon Cornstarch 2 Tablespoons dry sherry 1 Large clove garlic, minced 1 (14- ounce) can quartered Artichoke hearts, drained
Combine salt and pepper. Sprinkle meat with half of salt mixture. Set remaining slat mixture aside. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add steaks to skillet, and cook 4 to 5 minutes on each side or to desired degree of doneness. Transfer steaks to a serving platter; set aside, and keep warm.
Wipe drippings from skillet with a paper towel. Coat skillet with cooking spray. Place over medium-high heat until hot. Add mushrooms to skillet. Sauté 5 minutes or until tender; remove mushrooms from skillet. Set aside, and keep warm.
Combine remaining slat mixture, broth, and next 3 ingredients in a medium bowl, stirring well. Add broth mixture to skillet. Cook over medium heat, stirring constantly, until thickened. Return mushrooms to skillet; add artichokes. Cook until thoroughly heated.
Spoon mushrooms and artichokes over lamb steaks, using a slotted spoon. Pour broth mixture over lamb and vegetables. Serve immediately. Serves:6 |
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¼ Teaspoon salt
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