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
Preparation
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.
