1 - 9 oz. package frozen Italian or cut green beans, thawed
1/4 cup sliced pitted ripe olives
1 - 2oz. jar sliced pimiento, drained and chopped
2 teaspoons cornstarch
In 10-inch skillet brown lamb chops on both sides in hot oil.
Season meat with basil, oregano, and a little pepper. Remove chops; reserve the drippings in skillet.
Cook onion in reserved drippings until tender but not brown. Drain off excess fat. Stir in water and bouillon granules. Return chops to skillet.
Simmer, covered, for 15 minutes.
Arrange potatoes around chops; simmer, covered, about 15 minutes more until potatoes are almost tender. Add green beans, ripe olive, and chopped pimento. Simmer, covered, for 5 to 7 minutes more or until beans are tender. Transfer chops and vegetables to platter; keep warm.
For gravy, skim fat from pan juices. Measure pan juices; add water, if necessary, to make 3/4 cup liquid. Return liquid to skillet.
Combine 1 tablespoon cold water and cornstarch; stir into liquid in skillet.
Cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Serve gravy with chops and vegetables
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