Greek-Style Braised Lamb Chops

Greek-Style Braised Lamb Chops
Makes 4 servings

Image © Publications International, Ltd.

Greek-Style Braised Lamb Chop

Ingredients

1	teaspoon Greek seasoning
4	lamb shoulder chops (about 2-1/2 pounds)
3	tablespoons olive oil
1	large onion, halved and sliced
1	bottle (12 ounces) beer
3	roma tomatoes, each cut into 6 wedges
1/2	cup pitted kalamata olives
1	tablespoon chopped fresh parsley

1. Rub Greek seasoning into chops. Set aside.

2. Heat oil over medium-high heat in large saucepan or Dutch oven. Cooking in 2 batches, add chops and brown on all sides. Remove chops to plate. Add onion; cook until soft. Pour in beer. Bring to boil over high heat, scraping bottom with wooden spoon to loosen browned bits. Reduce heat to medium; add lamb, tomatoes and olives. Cover and simmer over low heat 1 hour or until tender.

3. Remove chops to serving platter. Remove vegetables and olives to platter using slotted spoon. Tent with foil to keep warm. Bring remaining liquid to a boil over high heat. Reduce to about 1 cup. Pour sauce over chops and vegetables; sprinkle with parsley.

Printed from fbnr.com