Country fried steak is a classic dinner meal. If you follow this blog, you know that I do not follow classics well. So I had some lamb and a need for a Greek-inspired dinner. This dish has crunch, lamb, savory, gravy, and Greek spices. I hope you like it .

2 pounds lamb shoulder steaks, bone removed
1 cup flour
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon red pepper flake
1 egg
4 teaspoons of milk
1/4 cup vegetable oil
Gravy:
3 tablespoons of cooking oil
3 tablespoons flour
1/2 cup white wine
2 cups chicken stock
2 tablespoons Dijon mustard
1 teaspoon oregano
Salt and pepper to taste

Mix flour, salt, pepper, red pepper, garlic, and oregano.

Mix egg and milk in pie pan.

Dip lamb in egg and milk mixture; then dip in flour mixture; repeat the process a second time.

In a skillet, heat 1/4 cup oil to medium.

Add lamb to pan and cook for 5 minutes per side or until golden brown; drain on paper towel.

Add 3 tablespoons of oil to pan and add stir in 3 tablespoons of flour; whisk and cook for 4 minutes.

Add wine and Dijon mustard and stir making sure to get the brown bits on the bottom of the pan.

Add the chicken stock.

Let gravy thicken.

Pour gravy over lamb on serving plate.

Serve with potatoes.