Lamb chop and vegetable skillet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Lamb loin -OR- |
| 1 | x | 8 rib chops, cut 3/4-inch th |
| 1 | x | Salt |
| 1 | x | Pepper |
| 2 | tablespoons | Butter or margarine |
| 4 | cups | Sliced zucchini or summer sq |
| ½ | cup | Sliced green onions |
| 1 | each | Large tomato, cut into wedge |
| ½ | cup | Beef or chicken bouillon |
Directions
Sprinkle both sides of lamb chops with salt and pepper. Melt butter or margarine in skillet over medium heat. Add lamb and quickly cook until browned on both sides. Add squash, onions, tomatoes, and bouillon. Cover and cook about 5 minutes, or until vegetables are tender-crisp.
From NEW and Natural Fresh American Lamb Recipes for Special Occasions by American Lamb Council No copyright shown.