Ingredients
2 lamb shoulder blade chops (8 ounces each)2 tablespoons canola oil1/2 cup warm water1 teaspoon lemon juice1 teaspoon dried minced onion1/2 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
