---------- Recipe via Meal-Master (tm) v8.04
  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 tb 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.