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Nutrition Facts
Serving Size 185 g
(Approx. 4 Servings)
Amount Per Serving
Calories 310 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 180 mg 8%
Total Carbohydrate 20 g 7%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 18 g
Vitamin A 0% • Iron 15%
Vitamin C 4% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rosemary Lamb and Mushroom Saute

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Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Tbsp olive oil
1/2 Lb H-E-B All Natural Ground Lamb
8 Oz cremini mushrooms, quartered
1 Tbsp garlic, minced
2 sprigs fresh rosemary
1 Tbsp lemon, both zested and juiced
1/2 cup(s) red wine
4 whole wheat pita pockets
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Instructions

1
Heat oil in a large saute pan on medium-high. Add lamb and and cook several minutes, breaking apart and stirring occasionally, until well browned. Remove from pan and set aside.
2
Return pan to heat and add mushrooms. Cook until browned and juices are released.
3
Add lamb along with garlic, rosemary, lemon zest and juice. Stir in red wine, bring to a simmer then reduce.
4
Serve with whole wheat pita or over rice.

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