Honey Orange Lamb Chops Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 4 shoulder lamb chops, about | ||
| 3/4 inch thick, trimmed of excess fat | ||
| Orange juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Dried tarragon | 1/2 Teaspoon, crumbled | |
| Honey | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 teaspoon Dijon or prepared spicy brown mustard | ||
| Butter/Margarine | 1 Tablespoon | |
Directions
1. Heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the lamb chops and cook, uncovered, for 3 minutes on each side for medium rare, 5 minutes for medium, and 6 minutes for well done. Remove the chops to a platter.
2. Add the orange juice, lemon juice, and tarragon to the skillet, and scrape up any brown bits stuck to the pan. Bring to a boil and cook, uncovered, until only about 1/4 cup of liquid remains—about 3 minutes. Reduce the heat to low.
3. Add the honey, salt, pepper, and mustard. Mix thoroughly, then swirl in the butter. Return the chops and any accumulated juices to the skillet, and heat through—about 1 minute. Serve with buttered noodles.
2. Add the orange juice, lemon juice, and tarragon to the skillet, and scrape up any brown bits stuck to the pan. Bring to a boil and cook, uncovered, until only about 1/4 cup of liquid remains—about 3 minutes. Reduce the heat to low.
3. Add the honey, salt, pepper, and mustard. Mix thoroughly, then swirl in the butter. Return the chops and any accumulated juices to the skillet, and heat through—about 1 minute. Serve with buttered noodles.
Chef
