A beautifully seasoned recipe for Greek Lamb Chops.

4 Small Lamb Chops
2 Tablespoons Olive Oil

For Marinade
2 Teaspoons Ground Fennel
2 Tablespoons Lemon Zest
2 Tablespoons Lemon Juice
3 Garlic Cloves (minced)
1/8 – 1/4 Teaspoon Freshly Ground Black Pepper
Pinch of Sea Salt
1/4 Cup Olive Oil

For Sauce
1 Tablespoon Chicken Boullion
2 Tablespoons Honey
1/2 Cup Red Wine Vinegar
1/4 Cup Water
1/2 Cup Sour Cherries (pitted)
1 Tablespoon Butter

How to
In a small bowl, thoroughly mix all of the ingredients for the marinade.

Arrange the lamb chops, in a single layer, in a container just slightly larger than chops.

Pour the marinade over the top of the chops and let them marinade for 20 minutes on each side.

While the chops are marinating you can mix up the sauce.

In a small saucepan, over medium high heat, add the first 5 ingredients.

Cook, and occasionally stir, the mixture until it is reduced by half.

Stir in the butter and remove from heat.

Pour the 2 tablespoons of olive oil into a large saute pan over medium high heat.

Once the oil begins to shimmer lay the chops, in a single layer, into the pan.

For medium rare, cook 4 1/2 minutes on each side.

Remove from pan and let sit for 10 minutes.

Arrange the lamb chops on a plate and drizzle with the warm sauce.

Recipe courtesy of My Man’s Belly.

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