4 American Lamb shoulder chops (blade or round bone), cut 3/4 inch thick
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary leaves, crushed
2 tablespoons olive oil, divided
1 small red bell pepper, thinly sliced
1/2 cup chopped onion
3 cloves garlic, finely chopped
1/4 cup slivered almonds, toasted and chopped
1/4 cup chopped fresh basil
1 tablespoon red wine vinegar
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
Servings: 4
1. Season lamb chops with lemon pepper, garlic powder and rosemary. In large skillet, heat 1-1/2 tablespoons oil and sauté chops, browning well on each side and cooking to desired degree of doneness. Remove chops from skillet to heat-proof platter; cover and keep warm.
2. Wipe out skillet and heat remaining oil. Add bell pepper, onion and garlic. Quickly stir-fry for 3 to 4 minutes. Add almonds, basil, vinegar, salt and pepper and stir-fry an additional 2 to 3 minutes. Pour over chops and serve.
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary leaves, crushed
2 tablespoons olive oil, divided
1 small red bell pepper, thinly sliced
1/2 cup chopped onion
3 cloves garlic, finely chopped
1/4 cup slivered almonds, toasted and chopped
1/4 cup chopped fresh basil
1 tablespoon red wine vinegar
1/2 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
Servings: 4
1. Season lamb chops with lemon pepper, garlic powder and rosemary. In large skillet, heat 1-1/2 tablespoons oil and sauté chops, browning well on each side and cooking to desired degree of doneness. Remove chops from skillet to heat-proof platter; cover and keep warm.
2. Wipe out skillet and heat remaining oil. Add bell pepper, onion and garlic. Quickly stir-fry for 3 to 4 minutes. Add almonds, basil, vinegar, salt and pepper and stir-fry an additional 2 to 3 minutes. Pour over chops and serve.
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