Mediterranean Style Lamb and Vegetable Stir-Fry

• 500g lamb loin (backstrap) or fillet, thinly sliced
• 1 medium red onion, cut into thin wedges
• 1 large red capsicum, thickly sliced
• 1 large zucchini, cut into thick strips
• 150g whole button mushrooms
• 1/3 cup KRAFT* Greek Dressing
• 60g black olives
• To Serve
• chopped fresh oregano or italian parsley leaves
• grilled focaccia or turkish style bread

1. Cook lamb strips over high heat in a hot, lightly greased wok or frying pan, 2 minutes or until browned.
2. Remove meat and set aside.
3. Add a little extra oil if needed.
4. Add onion and vegetables and cook over high heat, 3 - 4 minutes until just tender.
5. Return lamb to the pan and pour in dressing and olives.
6. Toss so as to heat through.
7. Do not boil.
8. Remove to serving plate and serve immediately, generously topped with chopped herbs and grilled focaccia.

red onion, red, zucchini, button mushrooms, black olives, fresh oregano, turkish style bread

Taken from www.kraftrecipes.com/recipes/mediterranean-style-lamb-vegetable-stir-fry-103007.aspx (may not work)