Lamb Chops with Asparagus

All prices listed below apply to our 2/20/11 – 2/26/11 Ad ONLY.

Ingredients

- 4 Lamb Shoulder Blade Chops ($4.79 Lb)

- 3 Chicken Bouillon Cubes

- 1 Onion, Sliced Thinly

- 1 Green Pepper, Sliced Thinly

- 3/4 Cup Water

- 1 Teaspoon Dried Thyme

- Salt and Pepper, To Taste [McCormick Grinders (2/$4 - .77-2.12 oz)]

- 1/2 Teaspoon Garlic Salt

- 1 Bay Leaf

- 2 Tablespoons Filippo Berio Olive Oil ($4.99 – 25.3 oz)

- 1 Lb All Green Asparagus ($2.99 Lb), Chopped Into Pieces

Directions

Heat olive oil in a large pan over low heat. Place the lamb chops into the pan. Cook until both sides are browned. Add in the sliced onion and green pepper and let them cook for 5 minutes. Add water, bouillon cubes, thyme, salt, pepper, garlic salt and bay leaf into the pan. Place the cover on, and let everything cook for about 25 minutes. Toss in the chopped asparagus and let cook for about 5 minutes, or until asparagus is to desired tenderness. Take out the bay leaf. Serve.