Orange Lamb Chops Recipe
Ingredients
| Lamb Chops - 6, cut into ¾ inch thick pieces | ||
| Orange peel | 1/2 Teaspoon, grated | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Dried thyme | 1/3 Teaspoon | |
| Crisco | 1 Tablespoon | |
| Mushrooms | 1 Can (10oz), sliced | |
Directions
GETTING STARTED
1. Trim off excess from chops.
MAKING
2. In a bowl combined juice, orange peel and thyme and pour it over chops.
3. Allow the mixture to stand for about 1 hour at room temperature or refrigerate it for several hours. Turn the chops atleast twice during this time.
4. Drain the chops and preserve the orange mixture.
5. Take a skillet, add Crisco and brown the chops. Season the browned chops with salt-pepper.
6. Blend in mushrooms and orange mixture.
7. Cover and cook for about 40 minutes at low heat.
FINALIZING
8. Cook for another 5 minutes after uncovering the skillet.
SERVING
9. Serve the Orange Lamb Chops with crispy green salad, roasted new potatoes and asparagus spears.
1. Trim off excess from chops.
MAKING
2. In a bowl combined juice, orange peel and thyme and pour it over chops.
3. Allow the mixture to stand for about 1 hour at room temperature or refrigerate it for several hours. Turn the chops atleast twice during this time.
4. Drain the chops and preserve the orange mixture.
5. Take a skillet, add Crisco and brown the chops. Season the browned chops with salt-pepper.
6. Blend in mushrooms and orange mixture.
7. Cover and cook for about 40 minutes at low heat.
FINALIZING
8. Cook for another 5 minutes after uncovering the skillet.
SERVING
9. Serve the Orange Lamb Chops with crispy green salad, roasted new potatoes and asparagus spears.
Chef
