Start to finish: 1 hour 40 minutes
4 American Lamb shoulder chops, 3/4-inch thick
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 cup white wine or fat-free chicken broth
1/2 cup boiling water
1 beef bouillon cube
1 1/2 cups loosely packed cauliflower (bite-sized pieces)
2 large carrots, thickly sliced
4 small onions
2 medium potatoes, quartered
3/4 cup broccoli flowerets
8 cherry tomatoes
parsley, optional
Servings: 4
1. Sprinkle chops on both sides with salt and pepper. In large skillet, heat oil with garlic. Add chops; brown on both sides. Add wine, boiling water and bouillon cube. Simmer, covered, 30 minutes or until chops are almost tender.
2. Arrange cauliflower, carrots, onions and potatoes around chops. Simmer, covered,
3. 15 to 20 minutes or until all are tender. During last 8 minutes of cooking, add broccoli
4. During last 5 minutes of cooking, add tomatoes.
5. Sprinkle with parsley before serving, if desired.
4 American Lamb shoulder chops, 3/4-inch thick
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cloves garlic, crushed
1/2 cup white wine or fat-free chicken broth
1/2 cup boiling water
1 beef bouillon cube
1 1/2 cups loosely packed cauliflower (bite-sized pieces)
2 large carrots, thickly sliced
4 small onions
2 medium potatoes, quartered
3/4 cup broccoli flowerets
8 cherry tomatoes
parsley, optional
Servings: 4
1. Sprinkle chops on both sides with salt and pepper. In large skillet, heat oil with garlic. Add chops; brown on both sides. Add wine, boiling water and bouillon cube. Simmer, covered, 30 minutes or until chops are almost tender.
2. Arrange cauliflower, carrots, onions and potatoes around chops. Simmer, covered,
3. 15 to 20 minutes or until all are tender. During last 8 minutes of cooking, add broccoli
4. During last 5 minutes of cooking, add tomatoes.
5. Sprinkle with parsley before serving, if desired.
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