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Italian Lamb Chop Skillet Recipe |
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Ingredients 4 lamb shoulder chops 1/4 cup chopped onion 2 tbsp cooking oil 1/4 tsp dried basil, crushed 1/4 tsp dried oregano, crushed 1 cup water 2 tsp instant chicken bouillon gramules 2 medium potatoes, peeled and sliced (2 cups) 1 9-ounce package frozen Italian or cut green beans, partially thawed 1/4 cup sliced pitted ripe olives 1 2-ounce jar sliced pimiento, drained and chopped 2 tsp cornstarch
Method In a large skillet brown lamb chops and chopped onion in hot oil. Drain off excess fat. Sprinkle meat with basil, oregano, and a little pepper. Stir in water and bouillon granules. Cover and simmer for 15 minutes. Arrange potatoes around chops; simmer, covered, about 15 minutes more or till potatoes are almost tender. Add beans, olives, and pimiento. Cover and simmer 5 to 10 minutes more or till beans are tender. Remove meat and vegetables to a platter; keep warm. Stir 1 tablespoon cold water into cornstarch; stir into cooking liquid. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Serve with meat and vegetables. Serves 4.
Per serving(1/4 of servings): 416 g calories, 17 g Protein, 17 g carbohydrates, 31 g fat, 367 mg sodium
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