Vegetable Lamb Chop Skillet Dinner

Serving Size : 4

4 American Lamb shoulder chops -- 3/4-inch thick
1 teaspoon salt
1/2 teaspoon 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 flowerets
8 cherry tomatoes
parsley -- optional

Sprinkle chops on both sides with salt and pepper. 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. Arrange cauliflower, carrots, onions and potatoes around chops.
Simmer, covered, 15 to 20 minutes or until all are tender. During last 8
minutes of cooking, add broccoli During last 5 minutes of cooking, add
tomatoes. Sprinkle with parsley before serving, if desired.
Source: "Recipe and image provided by the American Lamb Board"
Start to Finish Time: "1:40"


Per Serving (excluding unknown items): 505 Calories; 33g Fat (59.7%
calories from fat); 20g Protein; 29g Carbohydrate; 6g Dietary Fiber; 70mg
Cholesterol; 779mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 3 1/2
Vegetable; 5 Fat.


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