Lamb and Vegetable Stew

Lamb and Vegetable Stew Ingredients: nn½ pound ground lamb, lean nn2 cloves of garlic, minced nn½ tablespoon of paprika nn½ cup of chopped onion nn1 teaspoon of garlic powder nn½ cup of red wine nn1 can of diced tomatoes nn1 can of northern   nn nnDirections:  nn n

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1. Combine rosemary, lemon juice, minced garlic, dried oregano, salt,and pepper. Rub the lamb chops with the mixture. 

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2. Let the chop lambs rest in the mixture for at least 20 to 25 minutes. 

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3. Preheat oven on high heat. Put the cast-ironskillet inside the oven for about 10 minutes so the skillet will become very hot. This will seal the juice of the lamb and makes it moist. See to it also your skillet is large enough to hold all the lamb chops.   

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4. Once the pan is hot, place the lamb chops in it and cook it in the oven for 5 minutes, depending on the thickness of the lamb chops. Lamb is quickly cooked as both sides of the chops cook at once. 

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