Lamb stir-fry with pomegranate and yogurt by Sue

Find the recipe in March 2014

Find the recipe in bon appétit magazine March 2014

I substituted pan seared loin lamb chops for the boneless leg of lamb because that’s what my family prefers.  To marinate the lamb, I used the herbs as a dry rub and  then dipped the chops into the oil and vinegar before putting them into a hot pan to sear them.  In a separate skillet I prepared the onions.  Slightly different but  but still great flavor and a great recipe.

…and a Diva Dishes.  This dish looks really yummy.  I’m not a lamb fan so, I’ll try this with beef.  Stay tuned!


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