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Lamb Chops With Prunes

Country.Chef's picture
Ingredients
  Lamb loin chops 8 (1 Inch Thick)
  Vegetable oil 1 Tablespoon
  Orange juice 3⁄4 Cup (12 tbs), divided
  Maple syrup 2 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Pitted prunes 8 Ounce
  Cornstarch 1 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

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

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb

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