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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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SINCE I grow my own oranges, I often experiment by adding them to my favorite foods. I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb. -Margaret Pache, Mesa, Arizona Ingredients:
8 lamb loin chops (1 inch thick) |
1 tablespoon vegetable oil |
salt and pepper to taste |
3/4 cup orange juice, divided |
2 tablespoons maple syrup |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1 package (9 ounces) pitted dried plums |
1-1/2 teaspoons cornstarch |
Directions:
1. In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb. Yield: 4 servings.
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