Lamb Chops With Feta

• 3 or 4 shoulder lamb chops
• 1 large clove garlic
• 2 teaspoons dried oregano
• 1 1/2 tablespoons lemon juice
• Freshly ground black pepper to taste
• 18 to 1/4 pound feta cheese

1. Brown the chops in their own fat on both sides.
2. Press the clove of garlic through a press directly over the chops; sprinkle chops with oregano, lemon juice and pepper to taste.
3. Slice feta into strips and arrange on top of chops.
4. Cover; reduce heat so chops simmer and cook about 20 minutes, until chops are tender.

chops, clove garlic, oregano, lemon juice, freshly ground black pepper, feta cheese

Taken from cooking.nytimes.com/recipes/10221 (may not work)