Tuscany Lamb

2 pounds lean lamb, cut into 1/2-inch cubes
1 green pepper, cut into 1/2-inch squares
1 (8 ounce) can tomato sauce
1/2 teaspoon dried oregano
3 tablespoons vegetable oil
1 cup onion, chopped
1/4 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1/2 teaspoon dried basil
Salt and pepper

In heavy skillet or saucepan, quickly brown lamb in oil over medium-high heat. Add onions and cook until limp, stirring frequently. Add green pepper and cook for about 2 minutes. Add tomato sauce, wine (optional), oregano, basil, salt and pepper. Add mushrooms and simmer for an additional minute.

Serve lamb in sauce over cooked rice.

Serves 4.


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  • Finish: Olde English Silver Hand Painted
  • Bulbs Not Included

About Royce Lighting: Over 50 years ago, the founders of the company began by hand sewing lamp shades for sale in their neighborhood. After the company moved to larger headquarters the business grew. The company now occupies several square blocks and has grown to be a major force in the lighting industry. Now manufactured overseas; each item passes 40 quality control inspections before being shipped to the Royce warehouse in the USA. Quality and great pricing makes any Royce lighting purchase a wise decision.





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