Greek Lamb Chops

Greek Lamb Chops


  • 4-6 small thick cut T-bone type lamb chops
  • 1/4 cup olive oil
  • 1 can diced tomatoes (14oz)
  • 1 can tomato sauce (8oz)
  • 1 1/2 Tbsp Cavenders All Purpose Greek Seasoning or to taste
  • 1 cup dried parsley
  • 1 Tbsp cinnamon
  • 1 can Italian cut green beans (14oz) or frozen
  • 3/4 cup instant rice
  • 1/2 cup burgundy wine (optional)


In a large skillet, medium coat lamb chops with the Greek seasoning and brown with the olive oil. Remove chops and add the diced tomatoes, tomato sauce, cinnamon, parsley and the remainder of the Greek seasoning (do not drain the olive oil). Stir and saute sauce mixture for aprox 10 min on low-med heat uncovered. Return chops to the center area of pan and spoon on sauce mixture. Note: It is important that you turn the chops 3 or 4 times during the whole process keeping them heavenly coated with sauce. Reduce heat to low temp and cover. Simmer 1 hour stirring periodically. Remove chops again and add rice and green beans, mixing together well. Return chops and simmer for another hour or until meat is very tender and easy to pull from bone. Serves 2-3

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