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Greek Lamb Chops

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Greek Lamb Chops
  • Prep 15 min
  • Total 40 min
  • Servings 4
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Skillet lamb chops - perfect for Greek cuisine that can be ready in 40 minutes!
By Betty Crocker Kitchens
Updated Sep 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.

Nutrition

270 Calories, 17g Total Fat, 27g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
6g
29%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
490mg
20%
Potassium
360mg
10%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
27g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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