California-Style Lamb Chops
|Lamb shoulder chops||6|
|Yellow cling peach halves||92 Ounce|
|Lamb shoulder chop||6|
|Salad oil||1 Tablespoon|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Canned cling peach halves||60 Ounce|
|Grated lime peel||1 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Cinnamon stick||3 Inch|
Brown lamb chops in oil in large skillet.
Remove chops; drain, reserving 1/2 tablespoon drippings in skillet.
Add onion to reserved drippings; saute until tender.
Drain peaches; reserve syrup.
Mix 3/4 cup reserved peach syrup, lime peel, lime juice, honey, salt, monosodium glutamate, ginger, mustard and cinnamon stick; pour over chops.
Simmer, covered, for 40 to 45 minutes or until chops are fork-tender.
Remove lamb chops to serving dish; keep hot.
Blend cornstarch with 1 tablespoon re- served peach syrup.
Stir into simmering sauce in skil- let; cook for 30 seconds, stirring constantly.
Add peaches, cut sides up; top each peach half with a strawberry.
Cover; heat for 2 to 5 minutes or until heated through.
Remove peaches to serving dish with lamb; pour sauce over top.
Garnish with watercress.