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Lamb With Sauteed Veggies

Lamb With Sauteed Veggies

My moms and dads raised sheep for more than 30 years, so I have a number of lamb dishes. While the lamb broils, I saute zucchini and red pepper to accompany it.

Active Ingredients

  • 3 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dried thyme
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 lamb loin chops (1 inch thick and 3 ounces each)
  • 1 medium sweet red pepper, very finely sliced
  • 2 little zucchini, thinly sliced
  • 1 medium sweet onion, very finely sliced


  • In a little bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; reserved 1 tablespoon. Place the lamb chops on a broiler pan. Spread staying mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or till meat reaches wanted doneness (for medium-rare, a thermometer should check out 135 °; medium,140 °; medium-well, 145 °).
  • On The Other Hand, in a big skillet, saute the red pepper, zucchini and onion in staying oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops.
Nutrition Truths

2 each: 255 calories, 14 g fat (3g filled fat), 68 mg cholesterol, 289 mg salt, 9g carbohydrate (5g sugars, 2g fiber), 23 g protein.

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