Greek Lamb Chops

Name: Greek Lamb Chops
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Greek
Ingredients: 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

5 Ratings

4 Reviews

Prep 15 min
Total 40 min
Servings 4

Skillet lamb chops - perfect for Greek cuisine that can be ready in 40 minutes!

By Betty Crocker Kitchens

Updated September 9, 2010

Ingredients

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

Steps

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.