• 4 lamb chops, about 6 ounces each, bone in, 3/4 inch thick
• 2 tsp. lemon pepper
• 2 tsp. garlic powder
• 2 tsp. dried rosemary leaves, crushed
• 2 Tbs. olive oil
• 1 cup red bell pepper, seeded and cut into thin strips
• 1/2 cup onion, chopped
• 1 Tbs. garlic, finely chopped
• 1/4 cup chopped almonds, toasted (optional)
• 1/4 cup fresh basil, chopped
• 1 Tbs. red wine vinegar

Sprinkle lamb chops with lemon pepper, garlic powder and rosemary. Heat 1 Tbs. oil in a heavy nonstick skillet over medium high heat. Sauté chops 8-10 minutes, turning occasionally, until cooked to desired doneness. Transfer chops to a platter and keep warm. Wipe skillet clean with paper towels and heat 1 Tbs. oil in same skillet over medium high heat. Sauté bell pepper, onion and garlic 3-4 minutes, stirring frequently until onion turns golden. Stir in remaining ingredients and salt and pepper to taste. Sauté 2 minutes. Serve over chops.

Per serving: calories 510, fat 43.4g, 76% calories from fat, cholesterol 90mg, protein 22.3g, carbohydrates 8.0g, fiber 2.1g, sugar 3.0g, sodium 171mg, diet points 13.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.0, Lean meat: 3.0, Fat: 7.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Cabernet Sauvignon.