- 2 lbs ground lamb
- 1 lrg onion chopped
- 2 packet frozed green beans, sliced french style (thin slices)
- 1 small can frozen organce juice
- several slices of orange zest (don't get any of the white)
- salt and pepper to taste
In a large skillet, brown lamb and onions. Add 1/2 can orange juice and both packets of green beans. Sprinkle with salt and pepper. Cover and cook on low for 25 -30 minutes. I serve with rice or noodles for them--I ust eat the cassarole.
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