Grilled Lamb With Peppers and Onions

• 8 ounces whole onion or 7 ounces julienned, ready-cut onion (1 2/3 cups)
• 2 teaspoons olive oil
• 1 clove garlic
• 14 ounces whole red and yellow bell peppers or 12 ounces julienned, ready-cut peppers (3 cups)
• 1/2 to 1 jalapeno pepper
• 8 ounces boneless leg of lamb
• 1 cup no-salt-added canned black beans
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons chopped cilantro

1. Heat broiler, if using.
2. Cut the whole onion into julienne strips, and saute in hot oil in nonstick pan.
3. Mince garlic, and add to onion.
4. Wash, trim, seed and julienne the bell peppers, and add to onions.
5. Wash, trim, seed and mince the jalapeno, and add to vegetables.
6. Wash, dry and trim the lamb, and cut into inch-wide slices about one-quarter inch thick.
7. Prepare stove-top grill if using.
8. Grill or broil lamb until pink, about 5 minutes.
9. Drain and rinse the beans.
10. Stir into vegetables with salt and pepper, and cook a couple of minutes.
11. Wash, dry and chop cilantro.
12. Arrange vegetables on plate and top with strips of lamb.
13. Sprinkle with cilantro, and serve with bread.

onion, olive oil, clove garlic, peppers, pepper, lamb, nosalt, salt, freshly ground black pepper, cilantro

Taken from cooking.nytimes.com/recipes/4697 (may not work)