Lamb, Eggplant and Green Bean Saute

• 1 lb lamb stew meat
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 thinly sliced garlic cloves
• 12 cup thinly sliced onion
• 14 cup powdered portabella mushroom
• 4 lemon slices, cut 1/4-inch crosswise with rind
• 1 teaspoon powdered ginger
• 1 teaspoon lemon pepper
• 1 teaspoon thyme
• 2 tablespoons lemon juice
• 2 teaspoons balsamic vinegar
• 1 medium eggplant, cut into 1-inch cubes
• 15 -20 green beans, snapped into 2-inch pieces
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt

1. LAMB.
2. Cut stew meat into teaspoon size pieces, set aside.
3. Combine Part 1 ingredients and saute 5 minutes
4. Add lamb, stirring to coat well.
5. Saute over medium heat until done, about 7 minutes.
6. EGGPLANT & GREEN BEANS
7. In a separate pan combine all of the Part 2 ingredients.
8. Saute until vegetables are tender.
9. Add to the cooked lamb mixture and stir gently to combine.

lamb stew meat, butter, olive oil, garlic, onion, powdered portabella mushroom, lemon slices, powdered ginger, lemon pepper, thyme, lemon juice, balsamic vinegar, eggplant, green beans, balsamic vinegar, olive oil, sugar, salt

Taken from www.food.com/recipe/lamb-eggplant-and-green-bean-saute-466260 (may not work)