Prep: 10 min, Cook: 15 min.
10 ounces canned diced tomatoes with green chiles
1/2 cup scallions, sliced
1 clove garlic, minced
1 tsp. beef bouillon granules
1 tsp. Italian herb seasoning, crushed
1 cup tomato sauce
3/4 lb. lamb shoulder, cut into 3/4 inch cubes
1 medium zucchini\cooked, halved lengthwise and sliced
1 lb. canned Great Northern beans, drained

Combine all ingredients, except zucchini and beans, in a microwave casserole. Cover and microwave on high 3 minutes. Remove cover and stir. Continue to microwave another 4 minutes. Stir in zucchini and beans and microwave another 6-7 minutes, until meat is cooked throughout.

Per serving: calories 355, fat 13.6g, 34% calories from fat, cholesterol 59mg, protein 26.2g, carbohydrates 34.3g, fiber 10.6g, sugar 7.7g, sodium 528mg, diet points 6.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 1.7, Lean meat: 2.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

American Lamb Cassoulet

Italian Lamb Chops

Prep: 10 min, Cook: 15 min.
4 lamb loin chops, about 6 ounces each
1-1/2 tsp. oregano, or 2 Tbs. fresh, chopped
1 Tbs. virgin olive oil
2 small zucchini\cooked, sliced
1 large red onion\cooked, chopped
1 clove garlic, minced
1 cup Italian style peeled tomatoes, drained and quartered
1/2 tsp. basil, or 1 Tbs. fresh, chopped

Season lamb chops with oregano and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté lamb chops 4-5 minutes per side until well browned and still pink on the inside. Transfer to platter and keep warm. Sauté zucchini, onion and garlic in same skillet over medium heat 4-5 minutes or until zucchini is tender. Stir in tomatoes and basil and sauté another 2-3 minutes or until tomatoes soften. Serve vegetables with lamb chops.

Per serving: calories 454, fat 35.9g, 71% calories from fat, cholesterol 90mg, protein 21.9g, carbohydrates 11.1g, fiber 2.5g, sugar 6.3g, sodium 160mg, diet points 12.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.1, Lean meat: 2.8, Fat: 5.6, Sugar: 0.0, Very lean meat protein: 0.0

Lamb Pilaf

Prep: 10 min, Cook: 20 min.
1 lb. lean ground lamb
1 medium onion\cooked, chopped
1 clove garlic, minced
1-1/2 cups converted rice
1/4 cup pine nuts or chopped walnuts
14 ounces beef stock
1/4 cup parsley, chopped
1/4 tsp. allspice
3/4 cup water
2 Tbs. grated Parmesan cheese

Heat a heavy nonstick skillet over medium high heat. Sauté ground lamb, onion, and garlic 5 minutes, stirring often to break up meat, until browned. Stir in rice and pine nuts. Cook about 2 minutes, stirring, until rice is opaque. Stir in next 4 ingredients and salt and pepper to taste. Bring to a boil. Cover pan, reduce heat to low, and simmer about 15 minutes, until rice is tender and liquid is absorbed. Serve sprinkled with Parmesan cheese over top.

Per serving: calories 540, fat 32.0g, 54% calories from fat, cholesterol 85mg, protein 26.4g, carbohydrates 35.9g, fiber 1.6g, sugar 3.9g, sodium 440mg, diet points 13.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.7, Lean meat: 2.9, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 0.3

Lamb