Skillet Lamb Chops 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
- 1. 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.
1 each: 288 calories, 25g fat (7g saturated fat), 56mg cholesterol, 332mg sodium, 1g carbohydrate (trace sugars, trace fiber), 14g protein
Reviews for Skillet Lamb Chops
"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"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.