Sweet and Sour Lamb Chops
|Lamb shoulder||8 (1 Inch Thick)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Wine vinegar||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Orange slices||8 Small, unpeeled (1/4 Inch Thick)|
|Hot cooked rice||3 Cup (48 tbs), seasoned|
Brown chops on both sides on cooking grill over coals at sides of charcoal kettle or in gas kettle with cover off using DIRECT METHOD HIGH HEAT.
Turn as needed with tongs to brown evenly.
While chops are browning prepare sauce.
Combine sugar, vinegar, lemon juice, 1/4 cup water, salt and pepper.
Switch gas kettle to INDIRECT METHOD LOW HEAT.
Arrange chops in shallow baking pan and pour sauce over meat.
Top each chop with an orange slice.
Place pan on cooking grill.
Cover kettle; cook 25 to 30 minutes or until chops are tender.
Spoon sauce over chops 2 or 3 times during cooking.
Combine cornstarch and remaining 1/4 cup water; mix.
Transfer chops to heated serving platter.
Stir cornstarch mixture into sauce and cook, stirring constantly, until smooth and thick.
Pour sauce over chops.
Serve with rice.