Categories: Lamb, Meats 
      Yield: 4 servings 
  
      4 ea Lamb loin -OR- 
      1 x  8 rib chops, cut 3/4-inch th 
      1 x  Salt 
      1 x  Pepper 
      2 T  Butter or margarine 
      4 c  Sliced zucchini or summer sq 
    1/2 c  Sliced green onions 
      1 ea Large tomato, cut into wedge 
    1/2 c  Beef or chicken bouillon 
  
  Sprinkle both sides of lamb chops with salt and pepper.  Melt butter 
  or margarine in skillet over medium heat.  Add lamb and quickly cook 
  until browned on both sides.  Add squash, onions, tomatoes, and 
  bouillon.  Cover and cook about 5 minutes, or until vegetables are 
  tender-crisp. 
  From NEW and Natural Fresh American Lamb Recipes for Special Occasions 
  by American Lamb Council  No copyright shown.