Lamb Chops With Prunes Recipe
Ingredients
| 8 loin lamb chops (1 inch thick) | ||
| Vegetable oil | 1 Tablespoon | |
| Orange juice | 3/4 Cup (16 tbs), divided | |
| Maple syrup | 2 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Prunes | 8 Ounce, pitted | |
| Cornstarch | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper.
Drain; return chops to skillet.
Set aside 1 tablespoon of orange juice; pour remaining juice into skillet.
Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once.
Add prunes.
Cover and simmer until chops are tender.
Remove the chops to a serving platter and keep warm.
Combine cornstarch and reserved orange juice; add to skillet.
Bring to a boil over medium heat; cook and stir for 2 minutes.
Spoon over lamb
Drain; return chops to skillet.
Set aside 1 tablespoon of orange juice; pour remaining juice into skillet.
Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once.
Add prunes.
Cover and simmer until chops are tender.
Remove the chops to a serving platter and keep warm.
Combine cornstarch and reserved orange juice; add to skillet.
Bring to a boil over medium heat; cook and stir for 2 minutes.
Spoon over lamb
Chef
