Lamb chops and vegetable dinner
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove; cut in half | |
| 4 | Lamb chops, 1\" thick | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| 12 | Baby carrots | |
| 1 | Squash, yellow; sliced | |
| 1 | Zucchini; sliced | |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Fresh lemon juice |
| ¼ | teaspoon | Dill weed |
Directions
Rub cut sides of garlic over both sides of lamb chops. Place lamb chops on rack in broiler pan so surface of meat is 3 to 4" from heat. Broil 3 to 5 minutes. Season with salt and ⅛ tsp. black pepper, turn and continue broiling 4 to 6 minutes or to desired degree of doneness. Meanwhile, steam carrots 7 to 8 minutes; add yellow and zucchini squash and continue steaming 1 minute or until tender crisp. Melt butter; add lemon juice, remaining black pepper and dill weed; drizzle over vegetables. Serve vegetables with lamb chops. Submitted By SAM WARING On 05-23-95 (2255)
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