For some home cooks, lamb can be somewhat intimidating. Since it’s a less popular meat than chicken or beef, we tend to have less experience cooking it. This simple Greek Lamb Chop recipe will change your mind about cooking lamb. If you aren’t sure which type of lamb chop to choose, use these tips from www.americanlamb.com:
- Shoulder Chop – (also called blade or arm chop) – requires less cooking time than other cuts, making them a flavorful choice for quick and easy meals.
- Loin Chop – (also called T-bone chop) – a readily available cut that is lean and tender. They are usually cut into a 3-4-ounce serving size and have an attractive “T” shaped bone.
- Sirloin Chop – cut from the leg and include a crosscut section of the round leg bone. These are large and meaty and a more economical cut, as compared shoulder or loin chops.
4 lamb shoulder, arm or loin chops, about 1/2 inch thick (about 6 oz each)
1 tsp. dried oregano leaves
1/4 tsp. salt
1/4 tsp. pepper
4 cloves garlic, finely chopped (1 tablespoon)
1 Tbsp. olive or vegetable oil
1/2 cup chicken broth
1 Tbsp. lemon juice
1 Tbsp. butter or margarine
1/4 cup sliced pitted Kalamata or ripe olives
2 Tbsp. chopped fresh parsley
2 Tbsp. crumbled feta cheese
- Sprinkle both sides of lamb with oregano, salt and pepper.
- Press garlic into lamb.
- In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil 4 to 6 minutes, turning once, until brown.
- Add broth to skillet; reduce heat to medium-low. Cover and cook 8 to 10 minutes, turning once, until lamb is tender.
- Remove lamb from skillet; keep warm.
- Heat liquid in skillet to boiling. Boil 1 to 2 minutes or until slightly reduced.
- Stir in lemon juice and butter.
- Cook and stir just until slightly thickened.
- Stir in olives and parsley.
- Spoon sauce over lamb.
- Top with cheese.
Food Mingle Blog Alternatives and Substitutions:
- Serve with a fresh tomato and cucumber salad.
Yield: 4 servings