Preparation

Rosemary-Garlic Lamb Steak Remove visible fat from lamb. Sprinkle with garlic, rosemary, and salt and pepper to taste. Press the garlic and rosemary into the lamb on both sides. Heat a nonstick skillet over medium high heat and coat with olive oil spray. Cook lamb 2 minutes. Coat the lamb with olive oil spray and turn. Cook 2 minutes for a 3/4-inch thick steak. A meat thermometer inserted in the thickest portion should read 125 degrees for rare. Leave the lamb steak 1 to 2 minutes longer for medium rare. A meat thermometer should read 145 degrees. If using 1 large steak weighing 12 ounces, cut in half before serving. Italian Tomatoes and Beans Stove-top method: Cook onion, tomatoes, and garlic for 3 minutes in a large saucepan over medium-high heat. Add beans and cook 3 minutes longer. Add salt and pepper to taste. Microwave method: Place onion, tomatoes, and garlic in a large microwaveable bowl and cover with a paper towel or plate. Microwave on high 3 minutes. Remove, stir, and add the beans. Microwave on high 2 minutes. Add salt and pepper to taste and mix well.