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Lamb With Sauteed Veggies Recipe

Photo by: Taste of Home

Ruth likes to serve this streamlined supper at family functions. "My parents raised sheep for more than 30 years, so I have several lamb recipes," she shares. "Not only are these chops tender, but they cook quickly." While the lamb broils, Ruth sautes red pepper and zucchini to accompany it. "People always comment on this great combination," she assures.

This recipe is:

Healthy

Quick

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6 Servings
Prep/Total Time: 20 min.

Ingredients

3 tablespoons Crisco® Pure Olive Oil, divided
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
2 teaspoons dried thyme
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
12 lamb loin chops (1 inch thick and 6 to 7 ounces each )
1 medium sweet red pepper, thinly sliced
2 small zucchini, thinly sliced
1 medium sweet onion, thinly sliced

Directions

In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside 1 tablespoon. Place the lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large skillet, saute the red pepper, zucchini and onion in remaining oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops. Yield: 6 servings.

Nutrition Facts: 1 serving equals 402 calories, 21 g fat (6 g saturated fat), 136 mg cholesterol, 349 mg sodium, 7 g carbohydrate, 2 g fiber, 44 g protein.

Lamb With Sauteed Veggies published in Quick Cooking March/April 2003, p15

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