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Source: America's Favorite Food Associations

Lamb Sauté with Red Pepper Basil
The red pepper and basil combination is great!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15-30 minutes
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4 American lamb shoulder chops, (round bone or blade), 1/2-inch thick and well trimmed
3/4 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1 tablespoon cooking oil
1 cup water
1 small onion, cut into small wedges
1 medium sweet red pepper, cut into 1/2 inch squares
2 tablespoons fresh basil, snipped
1 tablespoon lemon juice
4 ounces bow tie pasta, cooked

Season chops with lemon pepper and salt. In a large skillet, brown chops in hot oil over medium-high heat for 4 minutes on each side. Remove chops and drain fat. In the same skillet, stir together water and bouillon granules; bring to boil. Reduce heat to medium-low and add onion wedges, red pepper, basil and lemon juice. Simmer, uncovered for 5 minutes or until liquid is reduced by half and vegetables are crisp tender. Return chops to skillet and simmer 1 minute more. Serve over hot pasta.

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