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GREEK LAMB CHOPS

Prep: 15 min - Cook: 25 min
4 Servings


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
 

Directions

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 broth 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
1 SERVING: Cal 265 (Cal From Fat 150), Fat 17g (Sat Fat 6g), Chol 95mg, Sodium 480mg, Carbs 2g (Fiber 1g), Pro 27g
% DAILY VALUE: Vit A 6%, Vit C 2%, Calc 4%, Iron 14%
EXCHANGES: 4 Lean Meat, 1 Fat
CARB. CHOICES: 0

 

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