Perfectly seasoned lamb chops are lightly breaded then pan fried and simmered in a flavorful tomato sauce. This easy recipe has a little Greek flair that will make a definite lamb lover out of you!
I love lamb, but our family enjoys it only twice a year. My Greek family feasts upon leg of lamb for Christmas and again for Greek Easter. My mom is the only one who has ever prepared the lamb. She seasons it with lots of garlic and oregano, and then we drizzle lemon and olive oil over top. It is the most tender, succulent way to eat lamb.
For years, I’ve tried recreating some of my mom’s best recipes. But for some reason, they never taste as good as when she makes them. I’d follow her recipes, but she doesn’t have any! She’s been cooking the same foods for so long; she cooks purely by muscle memory at this point. She is an old country cook who eyeballs and tastes as she goes. I suppose the irony is that I do the same thing with my food. The difference is I record my recipes.
My Lamb Chops
Since I cannot do my mom’s lamb recipe justice, I decide to do what I always do; recreate this dish my way. I did this with pastitsio and with spanakopita. My twists on classic Greek recipes seem to be working for me. I figured I could be a renegade and do the same with lamb! I used lamb chops for this recipe as opposed to a big leg of lamb. The size of the lamb chops is better suited for my family. If you were preparing lamb for guests, I’d suggest a leg of lamb. Leg of lamb will give you far more meat than the chops.
The lamb chop is dredged in flour and then pan-fried until lightly golden in color. Stir in your tomatoes, broth, vinegar and seasoning and simmer your lamb chops until they are cooked through. This meal gets so much flavor from the bone-in lamb chops and that sauce; each component gets better with each passing minute that it cooks gently on the stove.
I’ll always love mom’s lamb for twice a year dining, but I love these lamb chops for meals in between!
- 1 1/2 lbs lamb chops
- 1 teaspoon olive oil
- 1/4 cup flour
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 2 cloves minced garlic
- 1 cup crushed tomatoes
- 1 cup tomato sauce
- 1/2 cup chicken broth
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon Greek seasoning
- Heat olive oil in a large, deep skillet over medium heat.
- Combine flour, salt and pepper in a bowl. Dredge lamb chops in flour and place in hot skillet. Brown lamb on each side, about 3-4 minutes.
- Combine garlic, tomatoes and remaining ingredients; pour over the lamb chops. Cover and reduce heat. Simmer lamb chops covered for 45 minutes.
- Serve with rice, pasta or couscous.
Amount Per Serving Calories 599Total Fat 38gSaturated Fat 18gTrans Fat 2gUnsaturated Fat 18gCholesterol 155mgSodium 1695mgCarbohydrates 15gFiber 3gSugar 5gProtein 51g