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Lamb Chops and Peppers
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 187.5
Total Carbs 6.5 g
Dietary Fiber 1.5 g
Sugars 2.9 g
Total Fat 6.0 g
Saturated Fat 2.0 g
Unsaturated Fat 0.6 g
Potassium 399.1 mg
Protein 20.4 g
Sodium 223.9 mg
Dietary Exchanges
, 1 Vegetables , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 lb  lean lamb loin chops
1 each  cooking spray
1 cup  chopped green bell peppers
1 cup  chopped red bell peppers
1 cup  chopped zucchini
0 1/2 cup  chopped leeks
1 each  medium garlic cloves
0 1/2 cup  white wine
1 each  Bouillon, beef, powdered, cube
1 tsp  dried basil
0 1/2 tsp  ground oregano
0.125 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.

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