Orange-Glazed Lamb Chops With Mint And Raisin Pilaf
|Lamb chops||8 (Rib)|
|Butter/Margarine||2 Tablespoon, melted|
|Tart orange marmalade||1⁄4 Cup (4 tbs)|
|Grenadine syrup||1 Tablespoon (Bottled)|
|Frozen chopped onion||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||2⁄3 Cup (10.67 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Instant chicken broth||2 Teaspoon (2 Envelopes)|
|Frozen orange juice concentrate||3 Tablespoon|
|Brown sugar||1 Tablespoon|
|Dried mint flakes||1 Tablespoon, crushed|
|Rosemary leaves||1⁄8 Teaspoon, crumbled|
|Lemon flavored salt||1⁄4 Teaspoon (Bottled)|
|Uncooked converted rice||1 Cup (16 tbs)|
|Frozen peas and carrots||10 Ounce (1 Package)|
Sprinkle lamb chops lightly with salt, rosemary and pepper, then brush with melted butter; arrange in a single layer on a broiler pan so that curved ribs all face the same way.
Broil 5 inches from the heat for 3 to 4 minutes until nicely browned.
Meanwhile, heat marmalade, vinegar and grenadine in a small saucepan until marmalade melts.
Brush tops of broiled chops with glaze and let stand at room temperature while preparing pilaf.
Keep glaze warm.
Saute onion in butter in a large skillet for 3 minutes until soft.
Add raisins, almonds, water, broth, orange juice, sugar, mint, rosemary and lemon-flavored salt.
Simmer for 2 to 3 minutes.
Stir in rice, bring to boiling; pour into a 12 cup paella pan or au gratin dish.
Cover with foil.
Bake in a moderate oven (375Â°) for 20 minutes until rice is almost tender and most of the liquid absorbed.
Add peas and carrots, tossing lightly to mix; arrange chops, browned sides up, in a spiral around edge of pan with rib ends pointing toward the center; brush with glaze.
Recover and bake for 20 minutes; uncover, brush chops with glaze and bake for 10 minutes longer.