These mildly seasoned chops are so satisfying, particularly if you enjoy lamb for holiday dinners. Field editor Alpha Wilson of Roswell, New Mexico shares the recipe.
- 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.
Originally published as Skillet Lamb Chops in Taste of Home April/May 2006, p59
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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