| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Lamb, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lamb loin -OR- |
|
|
8 rib chops, cut 3/4-inch th |
|
|
Salt |
|
|
Pepper |
| 2 |
tb |
Butter or margarine |
| 4 |
c |
Sliced zucchini or summer sq |
| 1/2 |
c |
Sliced green onions |
| 1 |
|
Large tomato, cut into wedge |
| 1/2 |
c |
Beef or chicken bouillon |
INSTRUCTIONS
Sprinkle both sides of lamb chops with salt and pepper. Melt butter or
margarine in skillet over medium heat. Add lamb and quickly cook until
browned on both sides. Add squash, onions, tomatoes, and bouillon. Cover
and cook about 5 minutes, or until vegetables are tender-crisp. From NEW
and Natural Fresh American Lamb Recipes for Special Occasions by American
Lamb Council No copyright shown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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