Lamb Chops with Oregano

Aug 09, 2013 | CATEGORY: Bone Broth Diet Approved, Main Dishes, Meats | Fish | Eggs

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Prep time: 15 min • Cook time: 2 hours • Yield: 2 servings

Ingredients

  • 2 large lamb chops or steaks with bones (1 pound including bone), visible fat removed
  • Fine sea salt and fresh ground pepper, to taste
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon grated peel or zest
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 cup sliced onions
  • ½ cup white wine
  • ½ cup chicken broth
  • Fresh chopped parsley, garnish

Directions

  1. Place lamb in a glass baking dish. Sprinkle salt and pepper over the meat. Drizzle lemon juice over the lamb. Sprinkle the grated peel and oregano over the lamb. Drizzle the olive oil over all. Place a bay leaf between the chops. Cover the dish with plastic wrap and refrigerate for 4 hours or more. 
  2. Preheat the oven to 375 degrees. 
  3. Heat a skillet over high heat. Remove the lamb from the dish and brown on both sides before placing back into the baking dish. Sprinkle the onions over the meat and pour in the wine and broth. 
  4. Cover the dish with foil and cook for 2 or more hours until the meat is very tender. Serve hot. Do not eat any remaining fat. 

Notes

 Lamb chops are naturally fatty, so if any remains on the chop, discard. 

 

Aug 09, 2013 | CATEGORY: Bone Broth Diet Approved, Main Dishes, Meats | Fish | Eggs