Lamb Chops with Summer Succotash Recipe

Name: Lamb Chops with Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion, Diced; 1 whole Red Bell Pepper, Diced; 1 Tablespoon Olive Oil; 1 Tablespoon Flour; 1 cup Chicken Stock; 3/4 cups Half-and-half; 2 cups Frozen Succotash (lima Bean And Corn Mix), Thawed; 3 whole Red New Potatoes, Cooked And Diced; 8 Lamb Chops; Salt And Pepper And Herbes De Provence, To Taste

Servings: persons

1 whole Onion, Diced
1 whole Red Bell Pepper, Diced
1 Tablespoon Olive Oil
1 Tablespoon Flour
1 cup Chicken Stock
3/4 cups Half-and-half
2 cups Frozen Succotash (lima Bean And Corn Mix), Thawed
3 whole Red New Potatoes, Cooked And Diced
8 Lamb Chops
Salt And Pepper And Herbes De Provence, To Taste

1
Saute onion and bell pepper in the olive oil for 5 minutes over medium heat, or until softened.
2
Stir in flour and cook for 1 minute.
3
Slowly add chicken broth or stock and half-and-half as well as the succotash and potatoes.
4
Let the mixture simmer over low heat until thickened, stirring occasionally.
5
Meanwhile season lamb chops with salt, pepper, and Herbes de Provence.
6
Arrange the chops on a broiler pan and broil on high on top oven rack for 3 minutes.
7
Remove the pan from the oven and flip the chops.
8
Then broil 3 more minutes for medium rare.
9
Spoon the creamy vegetable mixture on a plate and arrange 2 lamb chops on top.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Onion, Diced, 1 whole Red Bell Pepper, Diced, 1 Tablespoon Olive Oil, 1 Tablespoon Flour, and more.

Yes, Lamb Chops with Summer Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Chops with Summer Succotash

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