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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Greek Lamb Chops Recipe

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This recipe for Greek Lamb Chops is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 T)
1 T olive or vegetable oil
1/2 c chicken broth
1 T lemon juice
1 T butter or stick of margarine
1/4 c sliced pitted black olives
2 T chopped fresh parsley
2 T crumbled Feta cheese
Directions:
Directions:
©Betty Crocker's Cookbook, Everything You Need To Know To Cook Today

Sprinkle both sides of lamb with oregano, salt, and pepper. Press garlic into lamb. Heat oil in 12-inch skillet 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.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
Prep: 15 min; Cook: 25 min
Personal Notes:
Personal Notes:
My husband and I made this recipe about ten years ago and LOVED it. It is so easy to make and tastes delicious :)!

 

 

 

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