| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb-mt, Skillet-mt | 2 | Servings | |
INGREDIENTS
| Olive oil, to saute | ||
| 4 | Loin lamb chops, trimmed of | |
| excess fat | ||
| Flour, for dusting | ||
| 1/2 | c | Pitted sliced olives, cured |
| or kalamata or good green | ||
| ones coarsely chopped | ||
| Dried or fresh oregano, to | ||
| taste | ||
| 2 | T | Fresh lemon juice, to taste |
| Salt and crushed red pepper |
INSTRUCTIONS
Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper. Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”