| 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
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