• 4 slices French bread, 1/2 inch thick, toasted and hot
• 2 cloves garlic, 1 halved, the remaining minced
• 2 tsp. olive oil
• 4 lamb loin chops, 1 inch thick
• 1-1/2 tsp. oregano, or 2 Tbs. fresh, chopped
• 1 large red onion, chopped
• 1 clove garlic, crushed
• 2 small zucchini, thinly sliced
• 1 cup canned tomatoes, drained and quartered
• 1/2 tsp. basil, or 1 Tbs. fresh, chopped
• 2 Tbs. grated Parmesan cheese

Lightly rub one side of hot toast with cut side of halved garlic cloves. Drizzle with oil and set aside. Season lamb chops with oregano, and salt and pepper to taste. Coat a heavy nonstick skillet with cooking spray and place over medium high heat. Sauté lamb chops 2 minutes per side until browned. Transfer to a platter. Sauté onion and minced garlic in same skillet over medium heat 4-5 minutes or until onion is tender. Stir in zucchini, tomatoes and basil. Return lamb chops to skillet and cook another 4-5 minutes or until lamb is just cooked throughout. Serve lamb chops over garlic toast, topped with vegetables and sprinkled with Parmesan.

Per serving: calories 525, fat 36.2g, 62% calories from fat, cholesterol 91mg, protein 25.2g, carbohydrates 24.7g, fiber 3.3g, sugar 6.7g, sodium 355mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 1.0, Lean meat: 2.9, Fat: 5.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Merlot, or Burgundy.