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Orange Sauced Lamb Chops

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Ingredients
  Lamb leg sirloin chops 1 Pound (Cut 3/4 Inch Thick)
  Finely shredded orange peel 1 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Non stick cooking spray 1
  Cinnamon stick 3 Inch
  Cold water 2 Tablespoon
  Cornstarch 2 Teaspoon
  Orange slices 2 , halved
Directions

Arrange chops in a shallow dish.
For marinade, combine peel, juice, bouillon granules, and nutmeg.
Cook and stir till granules dissolve; pour over chops.
Cover and marinate in the refrigerator for several hours or overnight, turning chops occasionally.
Drain chops, reserving marinade.
Spray a skillet with nonstick coating.
Brown chops on both sides in the skillet.
Add reserved marinade and cinnamon.
Bring to boiling, then reduce heat.
Cover and simmer about 30 minutes or till meat is tender.
Remove meat and keep warm.
Discard cinnamon.
Stir together water and cornstarch.
Add to skillet.
Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
Add orange slices; heat through.
Spoon over chops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Sandwich
Ingredient: 
Orange
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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