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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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These aren't your ordinary lamb chops. I flavor them with juice squeezed from oranges and limes we grow ourselves plus a generous dash of caraway. The chops always turn out nice and tender. Ingredients:
1/2 cup orange juice |
1/2 cup lime juice |
2 tablespoons caraway seeds |
2 teaspoons grated orange peel |
6 lamb loin chops ( about 1-3/4 pounds) |
1 tablespoon canola oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup chicken broth |
fresh orange slices and parsley sprigs, optional |
Directions:
1. In a small bowl, combine the orange juice, lime juice, caraway seeds and orange peel. Pour half of the marinade into a large resealable plastic bag; add lamb chops. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from lamb. In a nonstick skillet over medium-high heat, brown chops on both sides in oil until a meat thermometer reads 160°. Season with salt and pepper. Remove chops and keep warm. Add broth and reserved marinade to the skillet; bring to a boil. Return chops to pan; reduce heat.
3. Cover and simmer for 20 minutes. Uncover and simmer 10 minutes longer. Serve chops with the pan juices. Garnish with oranges and parsley if desired. Yield: 6 servings.
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