Place lamb chops over a mound of vegetables for a more dramatic presentation.

Ingredients

• 1 pound baby red potatoes, peeled and carved into ovals
• 2 to 3 tablespoons olive oil
• Salt and freshly ground pepper
• 1/2 pound pearl onions, peeled
• 1 1/2 tablespoons sugar
• 1/2 pound haricots verts, trimmed
• 1/2 pound baby carrots, peeled
• 1/2 pound baby turnips, peeled
• 1/2 pound fresh or frozen and thawed peas

Instructions

1. In a large skillet, heat the oil over medium high heat. Add the potatoes and sauté until golden brown. Season with salt and pepper to taste. Set aside and keep warm.

2. In the same skillet, sauté the onions until glassy. Set aside.

3. Bring a large pot of salted water to a boil. Add the haricots verts, carrots, turnips, and peas. Cook 3 minutes. Drain and season with salt and pepper to taste.

4. In the same skillet, sauté all the vegetables and season with salt and pepper to taste.

Other Vegetable & Side Dish Recipes

Chopped BBQ Vegetable Salad
Crispy Roasted Potatoes with Garlic
Grilled Vegetables
Medley of Vegetables
Potato, Green Bean, Onion Salad
Spring Vegetable Medley
Sauteed Spring Vegetables
Roasted Fingerling Potatoes