LAMB SAGANAKI ==== ======== Ingredients ----------- * Lamb chops (e.g. 4-8) * 1-1/2 tsp dried oregano * 1/2 tsp pepper * 1/2 tsp salt * 6 cloves garlic * 1/2 C chicken broth * 1 lemon * 3 shallots * 1 tsp cumin * 1/2 tsp crushed red pepper flakes * 1 Tbsp honey * 1/4 C pitted kalamata olives * 2 cans crushed tomatoes (or 1 can + 2 fresh tomatoes) * 6 oz feta cheese * 2 Tbsp chopped fresh mint Procedure --------- 1. Preheat oven to 400°. Mix 1 tsp oregano, half the salt and pepper (1/4 tsp each) together and sprinkle over both sides of lamb cops. Mince 4 cloves of garlic and press into sides. Let sit 10min. 2. Heat oil over med-high heat in large 12" oven-safe skillet. Brown lamb in skillet 5-6 minutes turning once. 3. Reduce heat to med-low. Add broth and 1 Tbsp lemon juice to skillet, cover and simmer another 5-6 minutes, again turning once. 4. Remove lamb to plate and set aside. Drain juices and set aside. Wipe down pan. 5. Roughly chop remaining 2 cloves of garlic, mince shallots. 6. To freshly cleaned pan, add olive oil, heat over med-low heat, then cook shallots and garlic, stirring occasionally, until softened. 7. Meanwhile, roughly chop fresh tomatoes. When aromatics have softened, add all tomatoes (with the juice from the can), remaining salt and pepper (1/4 tsp each), cumin, red pepper flakes, and honey. 8. Raise heat to medium-high and cook uncovered, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Gradually add the reserved lamb juices over this time and stir them in. About 10-15 minutes in, add the olives and stir them in. 9. When it has thickened, nestle the lamb chops in the sauce, spooning a little bit over top. Crumble the feta cheese over top and sprinkle on remaining 1/2 tsp of oregano. Bake in the middle of the oven at 400° for 12 minutes. Turn on the broiler, raise pan to top oven rack and broil for 1-2 minutes until the feta is golden brown. 10. Remove from oven, let rest for 5 minutes, sprinkle mint over top and serve, along with e.g.: rice and/or crusty bread.