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Lamb Chop and Vegetable Skillet

 

22

Yield

4

servings

Prep

5

min

Cook

25

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

4 each lamb loin
*
2 tablespoons butter
or margarine
4 cups zucchini
sliced
½ cup scallions, spring or green onions
sliced
1 each tomatoes
wedged
½ cup beef stock

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 7969% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 225mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 16% Vitamin C 42%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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