Vegetable Lamb Chop Skillet Dinner
Lamb chops and vegetables simmer in wine for a tender skillet dinner.
- 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.
Calories from Fat 353 (57%)
(61%)Total Fat 39g
(75%)Saturated Fat 15g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Total Carbohydrate 29g
(17%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.