Title: Loin Lamb Chops with Olives (Mf)
Categories: Lamb Skillet
Yield: 2 Servings

		Olive oil; to saute
4		Loin lamb chops -trimmed of excess fat
		Flour; for dusting
1/2	c	Pitted sliced olives; coarsely chopped -cured or kalamata or
		Dried or fresh oregano; to taste
2	tb	Fresh lemon juice; to taste
		Salt and crushed red pepper

Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper.

Yield: 2 servings

Copyright, 1996, TV FOOD NETWORK, G. P. , All Rights Reserved

MC Format by Gail Shermeyer <4paws@netrax. net>.

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6625

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