Lamb with White and Wild Rice

1 1/2 pounds boneless trimmed lamb, leg
or shoulder meat, cut and pounded into scallopini-like slices
2 tablespoons olive oil
2 sprigs fresh rosemary or 1 teaspoon dried
2 sprigs fresh thyme or 1 teaspoon dried
black pepper (freshly ground preferred)
3/4 cup packaged rice-blend containing wild,
brown and long-grain white rice
1 1/2 cups chicken stock or broth
Salt
1/2 cup fresh or thawed frozen corn kernels
1 tablespoon tomato, diced
1 tablespoon fresh parsley, chopped
Servings: 4

Cut the lamb slices into two 2-by-1-inch pieces.
Place them in a bowl, add 1 tablespoon of olive oil, the rosemary, the thyme and pepper to taste.
Toss and set aside.

In a small saucepan, combine the rice blend and the chicken stock and cook by package directions.

When the rice is cooked, heat a wok over high heat.
When hot, add the remaining tablespoon of olive oil, then half the lamb pieces.
Stir-fry until just cooked, about 1 minute, season with salt to taste and transfer to one end of a platter.

Reheat the wok and stir-fry the remaining lamb.

Season with salt and transfer to the other end of the platter. Mound the rice  blend in the center of the platter.

Reheat the wok, add the corn and tomato; stir-fry until the corn is tender, about 1 minute.

Spoon over the rice, sprinkle with parsley and serve at once.
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