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Lamb With Sauteed Veggies Recipe
Lamb With Sauteed Veggies Recipe photo by Taste of Home
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Lamb With Sauteed Veggies Recipe

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My parents raised sheep for more than 30 years, so I have several lamb recipes. Not only are these chops tender, but they cook quickly. While the lamb broils, I saute zucchini and red pepper to accompany it. People always comment on this great combination. —Ruth Lee, Troy, Ontario
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 3 tablespoons 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 3 ounces each)
  • 1 medium sweet red pepper, thinly sliced
  • 2 small zucchini, thinly sliced
  • 1 medium sweet onion, thinly sliced

Nutritional Facts

2 each: 255 calories, 14g fat (3g saturated fat), 68mg cholesterol, 289mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 23g protein.

Directions

  1. 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°).
  2. 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.
Originally published as Lamb With Sauteed Veggies in Quick Cooking March/April 2003, p15

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


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