Lamb With Sauteed Veggies
Quick Cooking
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One of the streamlined suppers Ruth might serve at a family function is savory Lamb with Sauteed Veggies.
"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.
SERVINGS: 6
CATEGORY: Low Carb
METHOD: Broiled
TIME: 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.