Lamb Chop & Vegetable Skilletlamb, meats 4 each lamb loin -or- 1 single 8 rib chops, cut 3/4-inch th 1 single salt 1 single pepper 2 tablespoon butter or margarine 4 cup sliced zucchini or summer sq 1/2 cup sliced green onions 1 each large tomato, cut into wedge 1/2 cup beef or chicken bouillon 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. |
