Marinated Lamb With Tomato and Green Onion

Ingredients

1 pound boneless lamb cut into 1- inch cubes

1 Roma tomato

3 green onions

6 ounces apple juice

1/2 teaspoon cracked black peppercorns

1/4 cup Memmi (Japanese noodle soup base)

3 tablespoons extra virgin olive oil

Preparation

Combine Memmi, apple juice, and peppercorns to create marinade. Marinate and refrigerate meat for a minimum 1 hour, or a maximum of overnight.

When ready to cook, remove meat from refrigerator and pour off marinade.

Add 2 tbsp olive oil to a skillet over medium heat.

Dice tomato and chop green onions, adding these to skillet once oil is hot. Cook for 2-3 minutes, stirring frequently. Use wooden spoon to push the vegetables to one side of skillet surface.

Increase heat to medium-high and add remaining 1 tbsp olive oil to skillet.

Add marinated meat to skillet, stirring frequently. Mix in tomatoes and onions and cook for 5-8 minutes, or until satisfied that meat is thoroughly cooked.

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About

A marinade flavored with apple juice brings the meat in this dish a subtle sweetness that holds its own amidst more overt flavor elements like savory tomato and fresh green onion. Fresh black peppercorns touch the finished meal with faint heat. This easy-to-prepare meat entrée pairs well with sides like yellow rice, grilled peppers, fresh pita bread with hummus, and more.