Spring Lamb Skillet

Description
Makes 6 servings

Ingredients

 * 2 teaspoons olive oil
 * 1 pound boneless lamb, cut into 1-inch cubes
 * 2 cups thinly sliced yellow squash
 * 2 cups (about 8 ounces) sliced fresh mushrooms
 * 2 medium fresh tomatoes, seeded and chopped
 * 1/2 cup sliced green onions
 * 3 cups cooked brown rice
 * 1/2 teaspoon dried rosemary leaves
 * 1/2 teaspoon salt
 * 1/2 teaspoon cracked black pepper

Directions
Heat oil in large skillet over medium heat until hot. Add lamb and cook 3 to 5 minutes or until lamb is browned. Remove from skillet; reserve. Add squash, mushrooms, tomatoes and onions; cook 2 to 3 minutes or until vegetables are tender. Stir in rice, rosemary, salt, pepper and reserved lamb. Cook until thoroughly heated.