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Greek Lamb Chops

4-6 small thick cut T-bone type lamb chops
1/4 cup olive oil
1 can diced tomatoes (14oz)
1 can tomato sauce (8oz)
1 1/2 Tbsp Cavenders All Purpose Greek Seasoning or to taste
1 cup dried parsley
1 Tbsp cinnamon
1 can Italian cut green beans (14oz) or frozen
3/4 cup instant rice
1/2 cup burgundy wine (optional)

In a large skillet, medium coat lamb chops with the Greek seasoning
and brown with the olive oil. Remove chops and add the diced
tomatoes, tomato sauce, cinnamon, parsley and the remainder of the
Greek seasoning (do not drain the olive oil).

Stir and saute sauce mixture for aprox 10 min on low-med heat
uncovered. Return chops to the center area of pan and spoon on
sauce mixture.

Note: It is important that you turn the chops 3 or 4 times during
the whole process keeping them heavenly coated with sauce. Reduce
heat to low temp and cover. Simmer 1 hour stirring periodically.
Remove chops again and add rice and green beans, mixing together
well. Return chops and simmer for another hour or until meat is
very tender and easy to pull from bone.

Serves 2-3


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