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| 1/2 x ca. 450 g | Lean boneless leg of lamb |
| 1/4 Tasse | No-salt-added tomato juice |
| 1 Teelöffel | cornstarch |
| 1/2 Teelöffel | Dried whole rosemary, crushed |
| 1/2 Teelöffel | white pepper |
| | Vegetable cooking spray |
| 1/3 Tasse | onion chopped |
| 2 | cloves garlic minced |
| 1 Tasse | Drained canned cannellini beans |
| 3/4 Tasse | Chopped unpeeled plum tomato |
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Trim fat from the lamb, then cut the lamb into thin strips; set aside.
Combine tomato juice and next 3 ingredients; stir well, and set aside.
Coat a wok or large non stick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; stir-fry 2 minutes. Add lamb; stir-fry 2 minutes. Add tomato juice mixture; bring to a boil, and cook 30 seconds, stirring constantly. Stir in beans and tomato; cook 1 minute or until thoroughly heated. Yield: 2 servings (serving size: 1-1/2 cups).
Per serving: 594 Calories; 17g Fat (25% calories from fat); 41g Protein; 72g Carbohydrate; 62mg Cholesterol; 182mg Sodium
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