Lamb Chop and Vegetable Skillet
22
22
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.
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?
