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California-Style Lamb Chops

Diner.Americana's picture
Ingredients
  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)
  Honey 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Monosodium glutamate 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Cinnamon stick 3 Inch
  Cornstarch 1 Tablespoon
  Strawberries 16
Directions

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.
Add chops.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
6

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