Greek Lamb Chops
2/27/2006
Betty Crocker Cookbook, page 267

4 lamb shoulder, arm or loin chops, about 1/2 inch thick (about 6 oz each)
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
4 cloves garlic, chopped (about 1 tbsp)
1 tbsp olive or vegetable oil
1/2 c chicken broth (i added bay leaf to chicken broth and while simmering)
1 tbsp lemon juice
1 tbsp butter
1/4 c olives (i omitted)
2 tbsp chopped fresh parsley
2 tbsp crumbled feta cheese

Sprinkle both sides of lamb chops with salt, pepper, and oregano.

Press garlic into lamb.

Heat oil in pan over med-high heat.  Cook lamb in olive oil 4-6 minutes, turning once, until brown.

Add broth to skillet, reduce heat to med-low.  Cover and cook 8-10 minutes, turning once, until lamb is tender.  Remove lamb from skillet.

Boil liquid left in pan 1-2 minutes until slightly reduced.  Stir in lemon juice and butter.  Cook and stir just until slightly thickened.  Stir in (olives and) parsley, and remove from heat shortly after.

Spoon sauce over lamb chops, and top with feta.