Lamb Chops and Vegetables Dish

Ingredients

• 6 (4 ounce)  lamb chops (trimmed)

• 2 stalks leeks (roughly chopped)
• 2 green onions or 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)
• 1/4 cup dry red wine
• 4 garlic cloves (sliced)
• 1 pinch rosemary
• 1/2 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 vegetable broth
• salt and pepper

Directions

1. 1

   In a non-stick saucepan, fry the lamb chops on both sides until brown with a pinch of rosemary.

2. 2

   Add to the lamb chops, garlic, oil, all vegetables; sauté for five minutes.

3. 3

   Pour the wine and beef broth to the saucepan; add red chili pepper, thyme, lemon juice, salt and black pepper.

4. 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. 5

   Remove from heat; sprinkle the fresh parsley and serve it hot.