Lamb With Sauteed Veggies

• 3 tablespoons olive oil, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 2 teaspoons dried thyme
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 lamb loin chops (1 inch thick and 3 ounces each)
• 1 medium sweet red pepper, thinly sliced
• 2 small zucchini, thinly sliced
• 1 medium sweet onion, thinly sliced

1. In a small bowl, combine 2 tablespoons oil, mustard, vinegar, thyme, garlic, salt and pepper; set aside 1 tablespoon. Place the lamb chops on a broiler pan. Spread remaining mustard mixture over both sides of chops. Broil 4-6 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. Meanwhile, in a large skillet, saute the red pepper, zucchini and onion in remaining oil until crisp-tender. Stir in reserved mustard mixture; toss to coat. Serve with lamb chops.

olive oil, mustard, balsamic vinegar, thyme, garlic, salt, pepper, loin chops, sweet red pepper, zucchini, sweet onion

Taken from www.tasteofhome.com/recipes/lamb-with-sauteed-veggies/ (may not work)