Recipe - Loin Lamb Chops With Olives (Mf)

Olive oil; to saute
4 Loin lamb chops; trimmed of
excess fat
Flour; for dusting
One half cup Pitted cut or sliced up olives; cured
or kalamata or good green
ones, coarsely chopped
Dried or fresh oregano; to
taste
2 tablespoon Fresh lemon juice; to taste
Salt and crushed red pepper

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 MCRecipe Digest
V1 #717 by 4paws@netrax.net (ShermeyerGail) on Aug 03, 1997