- 2 lamb shoulder blade chops (8 ounces each)
- 2 tablespoons canola oil
- 1/2 cup warm water
- 1 teaspoon lemon juice
- 1 teaspoon dried minced onion
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Skillet Lamb Chops
"This is a great recipe as is; however, I had to add 3/4 tablespoon of seasoning salt and a tablespoon of Worcestershire sauce to get the best flavour. I will definitely keep this as my go-to recipe and simply make these two additions. Thanks for posting this recipe."
"Very easy and tasty, too. I will make these again."
"Very good. The meat is tender."
"it was so simple yet very complex flavors the sauce would be good on all things fish chicken beef or pork loved it"