8 servings

Prep Time: 10 minutes / Cook Time: 20 minutes


1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, finely chopped
12 ounces Anderson Ranch Grass-Fed Lamb boneless leg or shoulder, sliced in thin strips*
1 medium zucchini, thinly sliced
10 small white mushrooms, sliced
1 can (14.5 ounces) diced tomatoes and juice
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves, crushed
1/2 teaspoon pepper
1/4 teaspoon seasoned salt
8 ounces pasta, cooked and drained
1/4 cup sliced and drained ripe olives, optional


In large skillet with cover, heat oil. Over medium heat, cook onion and garlic for 2 minutes. Add lamb and cook 4 to 5 minutes longer, stirring occasionally, until meat is no longer pink. Drain well, set aside. Add zucchini, mushrooms, tomatoes and juice, basil, pepper and salt. Cover and cook for 5 minutes until vegetables are crisp-tender. Add cooked lamb, onions, pasta and olives, if desired. Heat through and serve.

*12 ounces of ground lamb may be substituted.


Nutrition per serving: 212 calories, 12 g protein, 27 g carbohydrate, 6 g total fat (25% calories from fat), 25 mg cholesterol, 2 g fiber, 163 mg sodium, 4 mg niacin, 0.14 mg vitamin B6, 1 mcg vitamin B12, 2 mg iron, 2 mg zinc.

Recipe and image provided by the American Lamb Board.