California-Style Lamb Chops Recipe
Ingredients
| Lamb shoulder chops | 6 | |
| Yellow cling peach halves | 92 Ounce | |
| Lamb shoulder chop | 6 | |
| Salad oil | 1 Tablespoon | |
| Salad oil | 1 Tablespoon | |
| Sliced onion | 1⁄4 Cup (4 tbs) | |
| Sliced onion | 1⁄4 Cup (4 tbs) | |
| Canned cling peach halves | 60 Ounce | |
| Grated lime peel | 1 Teaspoon | |
| Grated lime peel | 1 Teaspoon | |
| Lime juice | 1⁄4 Cup (4 tbs) | |
| Lime juice | 1⁄4 Cup (4 tbs) | |
| Honey | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Monosodium glutamate | 1 Teaspoon | |
| Ginger | 1⁄2 Teaspoon | |
| Ginger | 1⁄2 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon | |
| Cinnamon stick | 3 Inch | |
| Cinnamon stick | 3 Inch | |
| Cornstarch | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Strawberries | 16 | |
| 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.
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.
Chef
