Yields
4 servings
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ingredients
¼
cup flour
2
tsp dried oregano
¼
tsp salt
¼
tsp pepper
4
lamb, shoulder, chops, (1 ½ lbs total)
1
Tbsp olive oil
¼
cup beef stock
1
Tbsp lemon, juice
1 19
oz can stewed tomato
½
sweet green pepper, chopped
¼
cup chopped pitted black olives
1
tsp grated lemon, rind
1
pinch cinnamon
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directions
Step 1
In shallow dish, combine flour, oregano, salt and pepper; press chops into mixture, turning to coat. Reserve remaining flour mixture.
Step 2
In large nonstick skillet, heat oil over medium-high heat; brown chops all over, 4 to 6 minutes. Transfer to plate.
Step 3
Add reserved flour mixture to pan; stir over medium heat for 1 minute. Stir in stock, lemon juice and tomatoes. Add green pepper, olives, lemon rind and cinnamon; bring to boil.
Step 4
Return chops and any accumulated juices to pan; cover and simmer over medium-low heat, turning once, for about 15 minutes or until chops are fork-tender.