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Meat RecipesLamb Recipes pg 1 >  Greek Lamb Chops


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Prep: 15 min - Cook: 25 min
4 Servings


• 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 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.

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



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