10 Minute Lamb


  • 2 tablespoons olive oil
  • 1 pound lean lamb leg meat, cut into 1 1/2-inches
  • 1 pound all purpose flour
  • 1 pound asparagus, cut into 1/2-inch pieces
  • 1 1/2 cups button mushrooms, sliced
  • 2 tablespoons balsamic vinegar
  • 1/4 cup chopped parsley
  • Salt and pepper to taste
  • 1 can California Black Ripe Olives, halved


  1. Heat oil in a large sauté pan over medium high heat.
  2. Add lamb and cook for 1-2 minutes, stir and continue cooking for 1-2 minutes until browned. Transfer to a clean plate and set aside.
  3. Mix red onions and asparagus into pan and cook for 3-4 minutes stirring occasionally.
  4. Return lamb to pan, add California Ripe Olives, vinegar and parsley. Season to taste with salt and pepper.