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 don't overcook the meat |
