Source: dLife

Easy, flavorful dish of lamb and veggies all cooked together in a skillet.

Servings

1.25 lb lean lamb loin chops , cut 3/4 inch thick
1 cooking spray
1 cup chopped green bell peppers , cut into thin, bite-size strips
1 cup chopped red bell peppers , cut into thin, bite-size strips
1 cup chopped zucchini , cut into thin, bite-size strips
0.5 cup chopped leeks , thinly sliced
1 medium garlic cloves , minced
0.5 cup white wine , dry
1 Bouillon, beef, powdered, cube (1 tsp)
1 tsp dried basil , crushed
0.5 tsp ground oregano , crushed
0.12 tsp black pepper

1 Trim fat from chops. Lightly coat a large nonstick skillet with cooking spray.
2 Heat over medium-high heat. Cook the chops in the skillet about 4 minutes or until brown, turning once. Remove chops from skillet.
3 Add the sweet peppers, zucchini, leek, and garlic to the skillet and cook for 3 minutes. Return the chops to skillet.
4 In a small bowl stir together wine, bouillon granules, basil, oregano, and black pepper.
5 Add to chops and vegetables. Bring to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until chops are slightly pink in the center and juices run clear.

These lamb chops were fantastic. A recipe that turned out very impressive and easy to make. Enjoy this quick-cooking skillet dish in the summertime when sweet peppers and zucchini are at their peak.