Lamb Chops A La Greque
– 1 can (19 oz.) tomatoes
– 2 celery stalk pieces chopped
– 2/3 cup onion, chopped parsley
– 1/4 teaspoon cinnamon
– 1/4 teaspoon allspice
Simmer 15-20 minutes to blend flavours. Brown 16-20 lamb chops on both sides and arrange n a single layer in a shallow baking dish. Pour sauce over lamb chops. Combine 1 pkg. (10oz.) frozen baby lima beans and 1 cup of olives cut in half. Spread over lamb chops. Sprinkle with 3/4 cup feta cheese. Cover and bake for 1 hour. Garnish with lemon slices.
Makes 4-6 servings.
Medallions Of Lamb With Rosemary
– 10 lamb chops
– 1/2 cup dry red wine
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1-1/2 teaspoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
– 2 tablespoons butter
– 2 tablespoons green onion, chopped
– 1/2 cup lamb or beef stock
– 2 tablespoon butter
– salt and pepper to taste
Place lamb chops in a shallow dish. Combine wine, oil, garlic and rosemary. Pour over meat and marinate for 1-2 hours in the refrigerator. Be sure to turn frequently. Remove meat, reserving marinade and pat the meat dry with paper towels. In a large skillet, melt 2 tablespoons of butter over medium-high heat; cook meat for about 3 minutes on each side or to desired doneness (lamb is best when still pink inside). Remove meat and keep warm. Pour off all but 1 tablespoon of fat from pan; add onions and saute for 1 minute for until soft. Strain reserved marinade and add to pan along with stock. Over high heat, reduce sauce slightly; add any juices that have accumulated around lamb chops. Whisk in 2 tablespoons butter; season to taste with salt and pepper. Strain sauce if desired.