Lamb & Peppers

Ingredients:
8 lamb loin or rib chops, cut 1 inch thick (about 2 pounds total)
Nonstick cooking spray
3 small green, red, and/or yellow sweet peppers, cut into 1-inch pieces
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 cloves garlic, minced
1/4 cup sliced pitted green olives or ripe olives
Small whole chile peppers (optional)

Start to Finish:
25 minutes


1. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 10 to 15 minutes or until medium doneness (160 degrees F), turning once halfway through broiling time. Transfer to a serving platter.

2. Meanwhile, coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add sweet peppers, oregano, and garlic to hot skillet. Cook and stir for 6 to 8 minutes or until sweet peppers are crisp-tender. Stir in olives; heat through. Spoon sweet pepper mixture over chops. If desired, garnish with whole chile peppers. Makes 4 servings.


Nutrition Facts
Nutrition facts per serving:
Calories 194
Total fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 80
Sodium (mg) 275
Carbohydrate (g) 3
Fiber (g) 1
Protein (g) 26
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Vegetables (d.e.) 1
Very Lean Meat (d.e.) 3.5
Percent Daily values are base on a 2,000 calorie diet