Mexican Lamb Chops

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 (4 ounce) boneless lamb chops
• 1 green bell pepper, seeded and chopped
• 1 onion, chopped
• 1 (14 1/2 ounce) can stewed tomatoes
• 2 cups corn kernels (fresh or thawed frozen)
• 1/2 cup salsa
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon ground cumin

Recipe

• 1 preheat the oven to 350°f.
• 2 spray a large nonstick skillet with pam; heat.
• 3 add the lamb and brown 2 minutes on each side; transfer to a 3-quart casserole.
• 4 spray the same skillet with more pam.
• 5 add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes.
• 6 add the tomatoes, corn, salsa, oregano and cumin; cook, stirring as needed, until heated through, about 2 minutes.
• 7 pour the corn mixture evenly over the lamb.
• 8 bake, covered, until the lamb is tender, about 45 minutes.