• 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, sliced
• 1 large red onion, chopped
• 1 clove garlic, crushed
• 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

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The recommended wines are: Burgundy, Pinot Noir, or Merlot.