Greekstylelambchops Recipes

Steps:

• Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side. Stir in the onions and garlic, and cook until lightly browned, about 2 minutes.
• Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf. Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours. Stir in the green beans and cook until they are tender, about 20 additional minutes.
• Remove the bay leaf and any bones from the stew. Garnish stew with chopped fresh parsley.

Steps:

• In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

Steps:

• Mix all ingredients together including the lamb chops.
• Cover and refrigerate for 4hours or overnight, turning occasionally.
• Arrange the chops on a rack in a pan, drizzle with any remaining marinade and grill/broil in oven for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.
• These can also be cooked on an outdoor grill/barbeque.

Steps:

• bring a pot of salted water to a boil.
• add orzo, cook according to package directions, drain.
• transfer to a platter, toss in feta cheese, set aside.
• meanwhile, in a saute pan heat olive oil.
• season lamb chops w/salt and pepper, saute 5 minutes per side, remove and keep warm.
• add 1/2 c chicken broth to deglaze the pan, scraping up browned bits.
• add garlic, cook for a minute.
• add tomatoes, olives, remaining broth, cook for 2 minutes.
• add mint, oregano, lemon juice and zest, cook for 1 minute.
• season to taste with salt and pepper.
• add lamb chope on top of orzo, pour tomato olive mixture over all. top with crumbled feta.
• garnish with mint and lemon slices, if desired.

Steps:

• Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
• Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.