Title: Lamb Rib Chops, Broiled Greek Style
Categories: Frugal02
Yield: 1 servings

Lamb shoulder steak
Olive oil
Garlic
Salt; to taste
Freshly-ground black pepper;
-to taste
Oregano; to taste

Remove the bone from lamb rib chops or lamb shoulder steak. I prefer the
shoulder steak because it is a bit moister. Pound the meat fairly thin,
using a metal meat pounder. Brush with olive oil and garlic, and sprinkle
with salt and pepper and oregano. Grill or broil quickly so the meat
remains tender. Use high heat for this.

Comments: Lamb recipes do not have to take long to prepare. This recipe is
very quick, and flavorful as well. Just don't overcook the meat.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-09-1992 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

08-29-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.