Lamb Picante

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb boneless sirloin lamb chop
• 1 tablespoon vegetable oil
• 3/4 cup vegetable juice
• 1 beef bouillon cube (dissolve into vegetable juice)
• 1 cup chunky salsa (i used price chopper's cilantro salsa)
• 1/3 cup peach preserves
• 2 tablespoons cornstarch

Recipe

• 1 cut lamb into 1/2 inch cubes. add oil to a large skillet over medium-high heat.
• 2 once oil is hot add half of lamb and brown. remove lamb and repeat with other half of lamb.
• 3 drain and return to skillet.
• 4 add vegetable juice with dissolved bouillon cube to skillet. bring to a boil.
• 5 reduce heat add cover andsimmer 20 to 25 minutes until lamb is no longer pink.
• 6 in a small bowl stir together salsa, preserves, and corn starch.
• 7 stir mixture into skillet. cook and stir over medium heat until thickened and bubbly.
• 8 cook and stir 2 minutes longer.