Lamb Chops with Vegetables |
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Prep Time: 35 Minutes Cook Time: 41 Minutes |
Ready In: 76 Minutes Servings: 4 |
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This recipe is for all you calorie counters out there. Only 240 calories for 1 serving! Try it, you wouldn't ever know! Ingredients:
4 shoulder lamb chops, 1 inch thick |
1 (16 ounce) can chinese vegetables, drained (reserve liquid) |
1 (8 ounce) can water chestnuts, drained and thinly sliced (reserve liquid) |
3 tablespoons soy sauce |
2 beef bouillon cubes |
1 clove garlic, minced |
1 medium onion, sliced |
2 tablespoons cornstarch |
1/4 cup water |
1 green pepper, cut into 1/8 inch strips |
4 cherry tomatoes |
Directions:
1. Trim excess fat from meat.
2. Lightly grease large skillet with excess fat; brown meat.
3. Drain off fat.
4. Measure reserved vegetable liquid; if necessary, add water to measure 3/4 cup liquid.
5. Stir liquid, soy sauce, bouillon cubes and garlic into skillet; heat to boiling.
6. Reduce heat.
7. Add onion; cover and simmer 30 minutes or until meat is tender.
8. Remove meat.
9. Blend cornstarch and water; stir gradually into skillet.
10. Cook, stirring constantly, until mixture thickens and boils.
11. Boil and stir 1 minute.
12. Stir in green pepper, Chinese vegetables and water chestnuts; add meat and tomatoes.
13. Cover; simmer 10 minutes.
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