Lamb Chops With Fresh Bell Peppers and Basil
Sweet and subtle stir-fried vegetables balance out peppery and bold lamb chops in this quick dish.
- 4 lamb shoulder chops (blade or round bone), cut 3/4-inch thick
- 2 tsp lemon pepper
- 2 tsp garlic powder
- 2 tsp dried rosemary, crushed
- 2 Tbs olive oil, divided
- 1 small red bell pepper, thinly sliced
- 1/2 cup onion, chopped
- 3 cloves garlic, finely chopped
- 1/4 cup slivered almonds, toasted and chopped
- 1/4 cup fresh basil, chopped
- 1 Tbs red wine vinegar
- 1/2 tsp seasoned salt
- 1/2 tsp seasoned pepper
- 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.
- Wipe out skillet and heat remaining oil.
- Add bell pepper, onion, and garlic.
- Quickly stir-fry vegetables 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.
Calories from Fat 177 (58%)
(31%)Total Fat 20g
(22%)Saturated Fat 4g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Total Carbohydrate 7g
(8%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.