Curried Lamb Chops
|Saratoga lamb chops||6|
|Canned apricot halves||17 Ounce (1 Can)|
|Lemon juice||1 Tablespoon|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Curry powder||1⁄2 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Brown chops in hot shortening; season with salt and pepper.
Drain off excess fat.
Drain apricots, reserving syrup.
Combine syrup, lemon juice, onion, and curry.
Pour over chops.
Cover; simmer about 40 to 45 minutes.
Remove chops from skillet.
Mix cornstarch with 1 tablespoon cold water; stir into sauce.
Cook and stir till thick and bubbly.
Add drained apricots; heat through.
Serve sauce with chops and rice.