• 4 lamb loin chops, with bone, about 6 ounces each
• 1-1/2 tsp. oregano, or 2 Tbs. fresh, chopped
• nonstick cooking spray
• 1 large red onion, chopped
• 1 clove garlic, crushed
• 2 small zucchini, thinly sliced
• 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. 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 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 vegetables with lamb chops.

Per serving: calories 424, fat 32.5g, 69% calories from fat, cholesterol 90mg, protein 21.9g, carbohydrates 11.1g, fiber 2.5g, sugar 6.3g, sodium 160mg, diet points 11.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.7, Fruit: 0.0, Bread: 0.1, Lean meat: 2.8, Fat: 5.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Burgundy.