2 shoulder lamb chops, 6 oz. each
Salt & pepper
1/2 c. diced onion
1 garlic clove, minced
1 tsp. tamari
Dash of sherry extract (no alcohol)
1/2 c. water
1/2 c. sliced celery
1/2 c. sliced green bell pepper
1/2 c. sliced mushrooms

Place chops on rack in broiling pan, broil 5 minutes on each side. Sprinkle with dash each of salt and pepper. Heat large skillet sprayed with Pam, add onion and garlic and saute until lightly browned. Add chops, tamari and extract, then add water and bring liquid to a boil. Reduce heat, cover and simmer 25 minutes, turning chops once.

Add vegetables and dash each of salt and pepper. Cook, stirring occasionally, for 5 minutes or until vegetables are tender crisp. (2 servings) Serve with 1 cup tossed salad and 6 to 8 ounces baked potato. Single serving = 4 ounces protein, 1 cup vegetable, 1 cup salad, 1 serving starch.