Greek Lamb Chops

 

4

lamb shoulder, arm or loin chops, about 1/2 inch thick (about 6 oz each)

1

teaspoon dried oregano leaves

1/4

teaspoon salt

1/4

teaspoon pepper

4

cloves garlic, finely chopped (1 tablespoon)

1

tablespoon olive or vegetable oil

1/2

cup chicken broth

1

tablespoon lemon juice

1

tablespoon butter or margarine

1/4

cup sliced pitted Kalamata or ripe olives

2

tablespoons chopped fresh parsley

2

tablespoons crumbled feta cheese

• 1 Sprinkle both sides of lamb with oregano, salt and pepper. Press garlic into lamb.
• 2 In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil 4 to 6 minutes, turning once, until brown.
• 3 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.
• 4 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.