- Portion size 4 servings
- 1/4 cup flour
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 lamb shoulder chops (1-1/2 lbs/750 g total)
- 1 tablespoon olive oil
- 1/4 cup beef stock
- 1 tablespoon lemon juice
- 1 can stewed tomatoes
- 1/2 sweet green pepper chopped
- 1/4 cup chopped pitted black olives
- 1 teaspoon grated lemon rind
- 1 pinch cinnamon
In shallow dish, combine flour, oregano, salt and pepper; press chops into mixture, turning to coat. Reserve remaining flour mixture.
In large nonstick skillet, heat oil over medium-high heat; brown chops all over, 4 to 6 minutes. Transfer to plate.
Add reserved flour mixture to pan; stir over medium heat for 1 minute. Stir in stock, lemon juice and tomatoes. Add green pepper, olives, lemon rind and cinnamon; bring to boil.
Return chops and any accumulated juices to pan; cover and simmer over medium-low heat, turning once, for about 15 minutes or until chops are fork-tender.