Lamb Chops with Vegetables

Abby C's Note:

This recipe is for all you "calorie counters" out there. Only 240 calories for 1 serving! Try it, you wouldn't ever know!

• Total Time: 1 hrs 16 mins
• Prep Time: 35 mins
• Cook Time: 41 mins

Ingredients:

Servings: 4

• 4 shoulder lamb chops , 1 inch thick
• 1 (16 ounce) can Chinese vegetables , drained (reserve liquid)
• 1 (8 ounce) can water chestnuts , drained and thinly sliced (reserve liquid)
• 3 tablespoons soy sauce
• 2 beef bouillon cubes
• 1 clove garlic , minced
• 1 medium onion , sliced
• 2 tablespoons cornstarch
• ¼ cup water
• 1 green pepper , cut into 1/8 inch strips
• 4 cherry tomatoes

Directions:

1. Trim excess fat from meat.
2. Lightly grease large skillet with excess fat; brown meat.
3. Drain off fat.
4. Measure reserved vegetable liquid; if necessary, add water to measure 3/4 cup liquid.
5. Stir liquid, soy sauce, bouillon cubes and garlic into skillet; heat to boiling.
6. Reduce heat.
7. Add onion; cover and simmer 30 minutes or until meat is tender.
8. Remove meat.
9. Blend cornstarch and water; stir gradually into skillet.
10. Cook, stirring constantly, until mixture thickens and boils.
11. Boil and stir 1 minute.
12. Stir in green pepper, Chinese vegetables and water chestnuts; add meat and tomatoes.
13. Cover; simmer 10 minutes.