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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lamb with Sauteed Veggies Recipe

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This recipe for Lamb with Sauteed Veggies is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. olive oil, divided
2 tbsp. Dijon mustard
2 tbsp. balsamic vinegar
2 tsp. dried thyme
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. pepper
12 lamb loin chops (1 in. thick and 3 oz. each)
1 medium sweet red pepper, thinly sliced
2 small zucchini, thinly sliced
1 medium sweet onion, thinly sliced
Directions:
Directions:
In a small bowl, combine 2 tbsp. oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside 1 tbsp. Place the lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (meat thermometer should read: med-rare 145º, med. 160º, well-done, 170º).

Meanwhile, in a large skillet, saute the red pepper, zucchinis and onions in remaining oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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