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Lamb Chops & Peppers
4 lamb leg sirloin chops, cut 3/4 inch thick, about 1 1/4 pounds total
nonstick cooking spray
1 medium green sweet pepper, cut into julienne strips
1 medium red or yellow sweet pepper, cut into julienne strips
1 small zucchini, cut into julienne strips
1/2 cup of thinly sliced leek
1 clove garlic, minced
1/2 cup of dry white wine or water
1 teaspoon of instant beef bouillon granules
1 teaspoon of dried basil, crushed
1/2 teaspoon of dried oregano, crushed
1/8 teaspoon of black pepper
Trim fat from chops. Spray an unheated large nonstick skillet with
nonstick coating. Preheat over medium high heat. Add the chops and cook
about 4 minutes or until browned, turning once. Remove chops from
skillet, reserving drippings in skillet.
Add the sweet peppers, zucchini, leek, and garlic to reserved drippings.
Cook and stir for 3 minutes. Return the chops to skillet.
In a small mixing bowl stir together wine or water, bouillon granules,
basil, oregano, and black pepper. Pour over zucchini mixture.
Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or
till chops are slightly pink in center. Makes 4 servings
181 calories, 19 g protein, 8g carbohydrate, 6g fat (2g saturated), 59mg
cholesterol 268mg sodium |
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