Simmered Lamb and Peppers

Oxmoor House
4 servings


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2 small red bell peppers, cut into thin strips (about 2 cups)
1 small onion, vertically sliced (about 1 cup)
Cooking spray
4 (5-ounce) lean lamb loin chops
1/2 cup dry red wine
1 teaspoon instant beef-flavored bouillon granules
1/4 teaspoon garlic powder
1/8 teaspoon pepper


1. Coat bell pepper and onion with cooking spray. Place a large nonstick skillet over medium-high heat until hot. Add bell pepper and onion; stir-fry 2 minutes. Remove from skillet, and set aside. Coat both sides of lamb with cooking spray; add lamb to skillet, and cook 3 minutes on each side.

2. Combine wine and remaining 3 ingredients, stirring well. Pour over lamb; bring to a boil over medium-high heat. Cook 6 minutes or to desired degree of doneness, turning lamb once and stirring occasionally.

3. Transfer lamb to a serving platter. Stir vegetables into wine mixture; cook until thoroughly heated, stirring occasionally. Spoon vegetables over lamb.

Created date

April 2008

Nutritional Information

Calories 187
Caloriesfromfat 34 %
Fat 7.1 g
Satfat 2.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.2 g
Carbohydrate 5.3 g
Fiber 1.3 g
Cholesterol 74 mg
Iron 0.0 mg
Sodium 316 mg
Calcium 0.0 mg