Lamb Chop & Vegetable Skillet
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb loin
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 946 | ml |
zucchini
sliced |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 1 | each |
tomatoes
wedged |
|
| 118 | ml |
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.
