Recipes: Spring Lamb

the recipes

may 2002

Spring Lamb

Lamb Shepherd's Pie

(makes 6 servings)

1 1/2	pounds (720 g) lean ground lamb
1	medium onion, chopped
2	cloves garlic, minced
1	teaspoon mixed dried Italian herbs
	salt (optional)
	freshly ground pepper
1	14 1/2-ounce (435 g) can no-salt-added chopped tomatoes with juice
2	cups (320 g) frozen corn kernels
1	large russet potato, about 8 ounces (240 g), peeled and diced
2	teaspoons margarine
3	tablespoons skim milk
3	scallions, white part and 2 inches (5 cm) green, chopped
	paprika

In a large skillet, sauté lamb over medium-high heat, breaking up the clumps with the back of a spoon, until lamb is thoroughly browned. Drain off all fat. Add onion, garlic, and herbs. Add salt (if using) and pepper. Continue to sauté for 2 to 3 minutes.
Stir in tomatoes with their juice and the corn kernels. Continue to cook, stirring occasionally, for another 2 to 3 minutes.
Meanwhile, cook potato in boiling water to cover until tender, about 5 to 10 minutes, depending on the size of the dice. Drain. Mash with a potato masher, blending in margarine and milk. Whip with a spoon and add scallions. Set aside.
Preheat the oven to 375°F (190°C), Gas Mark 5. .
Transfer lamb mixture to a 2-quart (2 l) casserole dish. Spoon mashed potatoes into 6 clumps around the edge of the dish. Sprinkle the potatoes with paprika.
Bake, uncovered, for about 30 minutes, until lamb is hot and bubbly and the potatoes are nicely browned. Serve at once.

Per serving:

259 calories (23% calories from fat), 27 g protein, 7 g total fat (2.1 g saturated fat), 25 g carbohydrates, 3 g dietary fiber, 73 mg cholesterol, 99 mg sodium, 858 mg potassium

Tossed Salad with Italian Dressing

(makes 4 servings)

4	cups (220 g) torn romaine lettuce, washed and crisped
4	cups (220 g) torn leaf lettuce, washed and crisped
8	cherry tomatoes, halved
1/2	cup (80 g) thinly sliced red onion
1/4	cup (30 g) thinly sliced celery
4	button mushrooms, thinly sliced
3	tablespoons fat-free Italian dressing

In a large salad bowl, combine the romaine, leaf lettuce, tomatoes, onion, celery, and mushrooms. Toss.
Just before serving, drizzle the salad with the dressing. Toss again and serve.

Per serving:	45 calories (11% calories from fat), 3 g protein, 1 g total fat (0.1 g saturated fat), 9 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 182 mg sodium, 529 mg potassium
Diabetic exchanges:	1/2 carbohydrate (1 1/2 vegetable)

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