Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 dont 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.
