4 lamb shoulder chops
Salt and pepper
1/4 c. vegetable oil
2 cloves garlic, crushed
1/2 c. white wine
1 beef bouillon cube
1/2 c. boiling water
8 oz. cauliflower (bite sized pieces)
2 lg. carrots, cut in 1 1/2 inch chunks
4 sm. onions
2 medium potatoes, quartered
4 oz. broccoli flowerettes
8 cherry tomatoes
1 tsp. dried parsley flakes

Sprinkle chops on both sides with salt and pepper. In large electric skillet, heat oil with garlic. Add chops; brown on both sides. Add wine, boiling water, and bouillon cube. Simmer, covered, 30 minutes or until chops are almost tender.

Arrange cauliflower, carrots, onions, and potatoes around chops; sprinkle lightly with salt and pepper. Simmer, covered, 30 to 40 minutes or until all are tender. During last 20 minutes of cooking, add broccoli. During last 8 minutes of cooking, add tomatoes. Sprinkle with parsley before serving. Serves 4.