Greek Lamb Chops

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

By Betty Crocker Kitchens

September 9, 2010

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

teaspoon dried oregano leaves

1/4

teaspoon salt

1/4

teaspoon pepper

cloves garlic, finely chopped (1 tablespoon)

tablespoon olive or vegetable oil

1/2

cup chicken broth

tablespoon lemon juice

tablespoon butter or margarine

1/4

cup sliced pitted Kalamata or ripe olives

tablespoons chopped fresh parsley

tablespoons crumbled feta cheese

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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.