Recipe - Lamb Chop And Vegetable Skillet

4 Lamb loin OR
8 rib chops, cut 3/4inch th
Salt
Pepper
2 tablespoon Butter or margarine
4 cup Sliced zucchini or summer sq
One half cup Sliced green onions
1 Large tomato, cut into wedge
One half cup Beef or chicken bouillon

Sprinkle both sides of lamb chops with salt and pepper. Melt butter or
margarine in skillet over medium heat. Add lamb and quickly cook until
browned on both sides. Add squash, onions, tomatoes, and bouillon. Cover
and cook about 5 minutes, or until vegetables are tendercrisp. From NEW
and Natural Fresh American Lamb Recipes for Special Occasions by American
Lamb Council No copyright shown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini