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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I have learned that when I find a recipe if it is not on Zaar and I don't post it, I will misplace it. Such was the fate of this recipe. I have made some minor adjustrments. This is wonderful served over rice or couscous. Ingredients:
4 (4 ounce) bone-in lamb loin chops |
1 tablespoon olive oil |
3/4 cup orange juice |
2 tablespoons teriyaki sauce |
1 tablespoon grated orange zest |
1 1/2 teaspoons curry powder |
2 garlic cloves, pressed |
1 teaspoon cornstarch |
2 tablespoons cold water |
Directions:
1. In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat.
2. Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
3. Cover and simmer for 15 to 20 minutes or until meat is tender.
4. Remove the chops and keep warm while preparing the sauce.
5. Combine the cornstarch and water until smooth; stir into pan drippings.
6. Bring to a boil and cook, stirring constantly for 2 minutes or until thickened.
7. Serve chops on top of cooked rice or couscous and pour gravy over.
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