Submitted by: Kathie Patrico
Prep Time: 15 Minutes
Cook Time: 17 Minutes
Variation on an old mediteranian favorite my grandmother used to make.
Brown the pine nuts in the rendered(clarified) butter until golden. (You can use regular butter.)
Add the lamb and seasoning and cook through, approximately 10 min, until the pink is gone.
(I drained the fat off prior to serving.)
Serve over 1/2 cup of hummus.
Note: A good addition to this meal is roasted cauliflower. I used the cauliflower popcorn recipe, but just did not cook it as long.