Spring Lamb Skillet

2 tsp. olive oil
1 lb. boneless lamb, cut into 1” cubes
2 cups thinly sliced zucchini
2 cups sliced fresh mushrooms
2 medium tomatoes, seeded and chopped
½ cup slice green onions
3 cups cooked brown rice
½ tsp. rosemary
½ tsp. salt

Heat oil in large skillet over medium heat until hot. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve. Add zucchini, mushrooms, tomatoes and onions; cook 2 to 3 minutes or until tender.

Stir in rice, rosemary and salt and reserved lamb. Cook until thoroughly heated.

6 servings