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Orange-Glazed Lamb Chops With Mint And Raisin Pilaf

Love.Food's picture
Ingredients
  Lamb chops 8 (Rib)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon, melted
  Tart orange marmalade 1⁄4 Cup (4 tbs)
  Vinegar 1 Tablespoon
  Grenadine syrup 1 Tablespoon (Bottled)
  Frozen chopped onion 1 Cup (16 tbs)
  Butter/Margarine 4 Tablespoon
  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)
Directions

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 (375°) 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Interest: 
Quick
Servings: 
5

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