Vegetable Lamb Chop Skillet Dinner

Recipe courtesy of the American Lamb Board.

Recipe Ingredients:

4 American Lamb shoulder chops, 3/4-inches thick
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 cup white wine or fat-free chicken broth
1/2 cup boiling water
1 beef bouillon cube
1 1/2 cups loosely packed cauliflower (bite-sized pieces)
2 large carrots, thickly sliced
4 small onions
2 medium potatoes, quartered
3/4 cup broccoli florets
8 cherry tomatoes
Parsley (optional)

Cooking Directions:

1. Sprinkle chops on both sides with salt and pepper.
2. In large skillet, heat oil with garlic. Add chops; brown on both sides. Add wine, boiling water and bouillon cube. Simmer, covered, 30 minutes or until chops are almost tender.
3. Arrange cauliflower, carrots, onions and potatoes around chops. Simmer, covered, 15 to 20 minutes or until all are tender.
4. During last 8 minutes of cooking, add broccoli During last 5 minutes of cooking, add tomatoes.
5. Sprinkle with parsley before serving, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 486; Total Fat: 21g; Cholesterol: 136mg; Total Carbs: 25g; Fiber: 5g; Protein: 45g; Sodium: 965mg.

Recipe and photograph courtesy of the American Lamb Board.