Lamb Chops And Peppers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, 3/4 inch thick
• 2 teaspoons olive oil
• 1 large red pepper, cut into julienne strips
• 1 large yellow pepper, cut into julienne strips
• 1 onion, cut into julienne strips
• 1 can chicken broth
• 1/2 cup wine
• 3 tablespoons balsamic vinegar
• 2 tablespoons cornstarch
• water, to make paste (about 2-3 tablespoons)
• 2 tablespoons chopped parsley
• salt and pepper (to taste)

Recipe

• 1 trim any excess fat from the crops.
• 2 heat olive oil in a large non-stick frying pan over medium heat.
• 3 brown lamb chops in oil, cook until barely done.
• 4 remove lamb chops from pan, add peppers and onions to pan and cook until crisp tender.
• 5 return lamb chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
• 6 simmer over a low heat for 5 to 6 minutes until lamb chops are tender.
• 7 in a small bowl combine cornstarch with enough water to make a thin paste.
• 8 add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
• 9 add this mixture to the pan and stir until sauce thickened and smooth.
• 10 add salt and pepper to taste.
• 11 stir in parsley.
• 12 serve with rice or noodles.