Lamb Chops and Peppers

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Lamb Chops and Peppers

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Directions

  1. Trim fat from chops. Lightly coat a large nonstick skillet with cooking spray. Heat over medium-high heat. Cook the chops in the skillet about 4 minutes or until browned, turning once. Remove chops from skillet. Add the sweet peppers, zucchini, leek, and garlic to the skillet and cook for 3 minutes. Return the chops to skillet.
  2. In a small bowl stir together wine, bouillon granules, basil, oregano, and black pepper. Add to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until chops are slightly pink in the center and juices run clear. Makes 4 servings.
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Nutrition Facts (Lamb Chops and Peppers)

  • Per serving:
  • 181 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 58 mg chol. ,
  • 268 mg sodium ,
  • 8 g carb. ,
  • 2 g fiber ,
  • 19 g pro.

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