vegetable lamb chop skillet
vegetable lamb chop skillet
vegetable lamb chop skillet

Vegetable Lamb Chop Skillet Dinner


March 4, 2016

  • Prep: 10 mins
  • Cook: 1 hrs 30 mins
  • Yields: 4 servings


4 American Lamb shoulder chops, 3/4-inch thick

1 tsp salt

1/2 tsp pepper

2 tbsp olive oil

2 cloves garlic, crushed

1/2 white wine or fat-free chicken broth

1/2 cup boiling water

1 beef bouillon cube

1/2 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


1Sprinkle 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.

2Arrange 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.

3Sprinkle with parsley before serving, if desired.

Recipe and image provided by the American Lamb Board


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