Greek Lamb Chops

Skillet lamb chops — perfect for Greek cuisine that can be ready in 40 minutes!


4 servings


4 lamb shoulder, arm or loin chops, about 1/2 inch thick (about 6 ounce
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


Sprinkle both sides of lamb with oregano, salt and pepper. Press garlic into lamb.

In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil 4 to 6 minutes, turning once, until brown.

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.

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.

Estimated Time

Preparation Time: 15 minutes
Total Time: 40 minutes

Nutritional Information

Amount per serving: Calories 270 (Calories from Fat 150), Total Fat 17 g (Saturated Fat 6 g, Trans Fat 1 g), Cholesterol 95 mg; Sodium 490 mg; Total Carbohydrate 2 g (Dietary Fiber 0 g, Sugars 0 g), Protein 27 g; Exchanges: 4 Lean Meat; 1 Fat; Carbohydrate Choices: 0

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