Serves: 4
Total Calories: 49

2 teaspoons olive oil
4 lamb shoulder chops
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion sliced
1 garlic clove minced
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 cup dry red wine
1 (14 1/2-ounce) can diced tomato, drained

1. Heat oil in medium nonstick skillet over medium-high heat until hot. Sprinkle lamb chops with salt and pepper place in skillet. Cook 2 to 3 minutes on each side or until lightly browned. Remove lamb from skillet cover to keep warm.

2. Add onion to skillet. Reduce heat to medium cover and cook 3 minutes or until onion begins to brown, stirring occasionally.

3. Add garlic, cumin and paprika cook and stir an additional 1 minute.

4. Add wine and tomatoes return chops to skillet. Bring to a boil. Reduce heat to low simmer, uncovered, 20 minutes or until lamb is of desired doneness. If desired, serve with cooked potatoes, pasta or rice.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 270 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 4 g 20% * Cholesterol: 85 mg 28% * Sodium: 270 mg 11% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 26 g * Vitamin A: 15% * Vitamin C: 20% * Calcium: 6% * Iron: 15% * Dietary Exchanges: 1 1/2 Vegetable, 3 1/2 Lean Meat, 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 49
Calories from Fat: 20

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