1 tbsp. olive oil
8 lamb chops, 1 inch thick, trimmed of excess fat
1 med. zucchini, trimmed & cut diagonally into 1/4 inch thick slices (about 1 1/2 c.)
1 each red & yellow bell pepper, trimmed, seeded & cut into 1/2 inch wide slices
1 clove garlic, minced
1/2 tsp. dried oregano, crumbled
Salt & freshly ground pepper

In a large heavy skillet heat oil over medium-high heat. Add lamb and saute for 5 minutes on each side for rare or longer to desired doneness. Remove to serving dish and keep warm. Reduce heat to medium; add zucchini, peppers, garlic and oregano. Toss to coat; cook 5 to 7 minutes or until crisp-tender, tossing frequently. Season with salt and pepper. Arrange vegetables around lamb; serve immediately. Serves 4.