Lamb Chop and Vegetable Skillet

• 4 each lamb loin
• 2 tablespoons butter or margarine
• 4 cups zucchini sliced
• 1/2 cup scallions, spring or green onions sliced
• 1 each tomatoes wedged
• 1/2 cup beef stock

1. Sprinkle both sides of lamb chops with salt and pepper.
2. Melt butter or margarine in skillet over medium heat.
3. Add lamb and quickly cook until browned on both sides.
4. Add squash, onions, tomatoes, and bouillon.
5. Cover and cook about 5 minutes, or until vegetables are tender-crisp.

lamb loin, butter, zucchini, scallions, tomatoes, beef stock

Taken from recipeland.com/recipe/v/lamb-chop-vegetable-skillet-42513 (may not work)