Serves: 4

1. Sprinkle both sides of lamb with oregano, salt and pepper. Press garlic into lamb. Heat oil in 12-inch skillet over medium-high heat. Cook lamb in oil 4 to 6 minutes, turning once, until brown.

2. Add broth to skillet reduce heat to medium-low. Cover and cook 8 to 10 minutes, turning once, until lamb is tender. Remove lamb from skillet keep warm.

3. Heat liquid in skillet to boiling. Boil 1 to 2 minutes or until slightly reduced. Stir in lemon juice and butter. Cook and stir just until slightly thickened. Stir in olives and parsley. Spoon sauce over lamb. Top with cheese.

NUTRITION FACTS: 1 Serving Calories 210 (Calories from Fat 110) Fat 12g (Saturated 5g) Cholesterol 85mg Sodium 480mg Carbohydrate 2g (Dietary Fiber 1g) Protein 24g % DAILY VALUE: Vitamin A 4% Vitamin C 4% Calcium 4% Iron 14% DIET EXCHANGES: 4 Lean Meat


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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