Recipe: Lamb Rib Chops, Broiled Greek Style
Yield: 1 servings
Lamb shoulder steak Olive oil Garlic Salt; to taste Freshly-ground black pepper; -- to taste Oregano; to taste
Remove the bone from lamb rib chops or lamb shoulder steak. I prefer the shoulder steak because it is a bit moister. Pound the meat fairly thin, using a metal meat pounder. Brush with olive oil and garlic, and sprinkle with salt and pepper and oregano. Grill or broil quickly so the meat remains tender. Use high heat for this.
Comments: Lamb recipes do not have to take long to prepare. This recipe is very quick, and flavorful as well. Just don't overcook the meat.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-09-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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