Lamb Chops and Vegetables Dish

• 6 (4 ounce) lamb chops (trimmed)
• 2 stalks leeks (roughly chopped)
• 2 green onions (roughly chopped) or 2 scallions (roughly chopped)
• 4 shallots (small, peeled and roughly chopped)
• 2 stalks celery (chopped)
• 3 red sweet peppers (sliced in four pieces each)
• 6 carrots (small, peeled)
• 6 red potatoes (peeled and cut in halves)
• 14 cup dry red wine
• 4 garlic cloves (sliced)
• 1 pinch rosemary
• 12 teaspoon thyme
• 1 teaspoon fresh parsley (chopped)
• 1 teaspoon chili powder (berbere)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 cup beef broth or 1 cup vegetable broth
• salt and pepper

1. In a non-stick saucepan, fry the lamb chops on both sides until brown with a pinch of rosemary.
2. Add to the lamb chops, garlic, oil, all vegetables; saute for five minutes.
3. Pour the wine and beef broth to the saucepan; add red chili pepper, thyme, lemon juice, salt and black pepper.
4. Place the saucepan in a preheat 400 degree oven; bake it covered for 15 minutes; uncover and bake for 30 minutes or until the liquid is absorbed and the vegetables are tender.
5. Remove from heat; sprinkle the fresh parsley and serve it hot.

lamb chops, stalks leeks, green onions, shallots, stalks celery, red sweet peppers, carrots, red potatoes, red wine, garlic, rosemary, thyme, fresh parsley, chili powder, extra virgin olive oil, lemon juice, beef broth, salt

Taken from www.food.com/recipe/lamb-chops-and-vegetables-dish-301947 (may not work)