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Greek Style Lamb Chops

4 whole lamb shanks - (13 to 14 oz ea)
3 large garlic cloves -- cut thin slivers
Salt -- to taste
Freshly-cracked black pepper -- to taste
2 medium onions -- sliced
3/4 cup virgin olive oil
1/4 teaspoon dried oregano
1 pinch cinnamon
1 pound plum tomatoes -- peeled, seeded, and coarsely chopped
1 cup dry white wine
2 cups chicken stock
1 cup orzo
1/2 cup Kefalotori or Parmesan cheese


Preheat oven to 400 degrees. With a paring knife, remove as much of the fat and sinew (tendon) from lamb shanks as possible. Pierce lamb shanks and insert garlic slivers into meat (3 or 4 to each shank). Salt and pepper generously.


Place shanks in roasting pan just large enough to hold shanks. Cover with onion slices and drizzle with oil. Roast 25 minutes. Sprinkle meat with oregano and cinnamon. Spoon tomato onto each shank; pour in wine. Return to oven and roast 45 minutes more.


Remove lamb from pan and set aside. Add chicken stock to pan and stir in orzo. Place lamb on top and return to oven. Cook until orzo is tender and has absorbed the liquid. Remove pan from oven and cover tightly with foil. Let stand 10 minutes. Serve hot with grated cheese.


This recipe yields 4 servings.



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