Lamb chops are a highly valued traditional dish in Greek cuisine, where lamb is an emblematic meat since ancient times. This type of preparation highlights the characteristic Mediterranean flavors, thanks to the use of herbs and spices specific to the region. In different Latin American countries, lamb chops may be known simply as "lamb chops" or vary in name depending on the local preparation and ingredients, but the Greek influence has allowed this dish to gain popularity thanks to its unique combination of texture and flavor.
The origin of this recipe dates back to the culinary tradition of Greece, where lamb chops are seasoned with simple but intense ingredients such as cinnamon, parsley, and Greek seasoning, accompanied by fresh vegetables and often rice or potatoes as a side dish. In the gastronomy of Southern Europe and the Mediterranean, this dish is synonymous with family gatherings and festivities, celebrating both well-prepared meat and the unmistakable touch of spices and tomatoes.
How to prepare Greek lamb chops
Ingredients:
T-bone lamb chops, olive oil, tomatoes, tomato sauce, all-purpose Cavender's Greek seasoning, dried parsley, cinnamon, cut Italian green beans, instant rice, Bordeaux wine.
In a large, medium skillet, coat the lamb chops with the Greek seasoning and sear them with the olive oil.
Remove the chops and add the chopped tomatoes, tomato sauce, cinnamon, parsley, and the rest of the Greek seasoning.
Stir and sauté the sauce mixture for approximately 10 minutes over medium-low heat uncovered.
Return the chops to the center of the skillet and pour the sauce mixture over them.
Reduce the heat to low and cover.
Simmer for 1 hour, stirring periodically.
Remove the chops again and add the rice and green beans, mixing well.
Return the chops and simmer for another hour or until the meat is very tender and easily falls off the bone.
Enjoy with a good Greek salad!
