Lamb Chops With Peaches Recipe
Ingredients
| Cornstarch | 2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Dash ground ginger | ||
| 1/2 cup unsweetened orange juice | ||
| Water | 2 Tablespoon | |
| 1 teaspoon reduced-Sodium soy sauce | ||
| 8 lamb loin chops, cut 3/4 inch thick | ||
| 1 cup peeled, pitted, and coarsely chopped peachefrozen unsweetened peach slices | ||
Directions
For sauce, in a small saucepan combine cornstarch, nutmeg, and ginger.
Stir in orange juice, water, and soy sauce.
Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Trim separable fat from lamb chops.
Place chops on the unheated rack of a broiler pan.
Brush chops with some of the sauce.
Broil 3 to 4 inches from the heat for 4 minutes.
Turn chops; brush with sauce.
Broil for 5 to 6 minutes more or till no pink remains in meat.
Meanwhile, stir peaches into the remaining sauce; heat through.
Stir in orange juice, water, and soy sauce.
Cook and stir over medium heat till mixture is thickened and bubbly.
Cook and stir for 2 minutes more.
Remove from heat.
Trim separable fat from lamb chops.
Place chops on the unheated rack of a broiler pan.
Brush chops with some of the sauce.
Broil 3 to 4 inches from the heat for 4 minutes.
Turn chops; brush with sauce.
Broil for 5 to 6 minutes more or till no pink remains in meat.
Meanwhile, stir peaches into the remaining sauce; heat through.
Chef
