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Simmered Lamb and Peppers

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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