- 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.
Reviews for Skillet Lamb Chops
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Reviewed Feb. 2, 2014
"Very good. The meat is tender."
Reviewed Aug. 20, 2012
"it was so simple yet very complex flavors the sauce would be good on all things fish chicken beef or pork loved it"