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| 2 | Lamb leg center steaks, cut |
| 1 | Inch thick (approx. 1 1/2 Ibs.) |
| 2 Esslöffel | lemon juice fresh |
| 2 Esslöffel | olive oil divided |
| 2 Teelöffel | cornstarch |
| 2 | Cloves garlic, crushed, divided |
| 1 Teelöffel | Dried oregano leaves, crushed |
| 1/2 Teelöffel | salt |
| 1 mittel | Red bell pepper, cut into l/s-inch strips |
| 4 | Oz's mushrooms, sliced |
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Combine lemon juice, 1 tablespoon oil, cornstarch, 1 clove garlic, oregano and salt. Trim excess fat from lamb steaks; remove bone. Cut lamb across the grain into l/s-inch thick slices. Place lamb in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes. Heat remaining 1 tablespoon oil in wok or large non-stick skillet over medium high heat. Add 1 clove garlic; stir-fry 10 seconds. Add bell pepper and mushrooms; stir-fry 2-3 minutes. Remove vegetables, keep w arm. Stir-fry lamb (I/2 at a time) 2-3 minutes. Return lamb and vegetables to pan; heat through. Makes 4 servings.
Food Facts: Per serving, 240 calories 240; 25g protein 25g; fat 13g; carbohydrate 5g; iron 2 mg (14 percent Rda); sodium 330 mg; cholesterol 81 mg.
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