Cajun Lamb And Pecans

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless lamb loin
• 2/3 cup chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon cornstarch
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 3/4 cup sliced celery
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1 medium green pepper, cut into 3/4 inch squares
• 3 medium tomatoes, peeled,seeded and chopped
• 3/4 cup toasted pecan halves
• 2 1/2 cups hot cooked rice

Recipe

• 1 partially freeze lamb loin.
• 2 thinly slice into bite-sized strips.
• 3 set aside.
• 4 combine broth, tomato paste, cornstarch, thyme, red pepper, black pepper and salt; set aside.
• 5 preheat a 10-inch browning dish on high (100% power) for 5 minutes.
• 6 add oil; swirling to coat dish.
• 7 add lamb strips.
• 8 quickly stir to spread evenly.
• 9 cover and microwave on high (100% power) for 4-5 minutes, stirring twice, until no pink remains.
• 10 remove meat from dish.
• 11 add celery, onion and garlic to dish.
• 12 cover and microwave on high (100% power) for 3-4 minutes or until tender.
• 13 stir in green pepper, chopped tomato and broth mixture.
• 14 cover and microwave on high for 7-9 minutes or until slightly thickened and bubbly.
• 15 stir in lamb and pecans.
• 16 microwave, uncovered on high for about 2 minutes or until heated through.
• 17 serve with rice.