Vegetable Lamb Chop Skillet Dinner
4 American Lamb shoulder chops, 3/4-inch thick
1 tsp salt
0.50 tsp pepper
2 tbsp olive oil
2 cloves garlic, crushed
0.50 white wine or fat-free chicken broth
0.50 cup boiling water
1 beef bouillon cube
0.50 loosely packed cauliflower (bite-sized pieces)
2 large carrots, thickly sliced
4 small onions
2 medium potatoes, quartered
0.75 cup broccoli flowerets
8 cherry tomatoes
Parsley, optional
1
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.
2
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.
3
Sprinkle with parsley before serving, if desired.
Recipe and image provided by the American Lamb Board
Ingredients
4 American Lamb shoulder chops, 3/4-inch thick
1 tsp salt
0.50 tsp pepper
2 tbsp olive oil
2 cloves garlic, crushed
0.50 white wine or fat-free chicken broth
0.50 cup boiling water
1 beef bouillon cube
0.50 loosely packed cauliflower (bite-sized pieces)
2 large carrots, thickly sliced
4 small onions
2 medium potatoes, quartered
0.75 cup broccoli flowerets
8 cherry tomatoes
Parsley, optional
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