Orange-Glazed Lamb Chops With Mint And Raisin Pilaf Recipe
Ingredients
| Lamb chops | 8 (Rib) | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Tart orange marmalade | 1⁄4 Cup (4 tbs) | |
| Vinegar | 1 Tablespoon | |
| Grenadine syrup | 1 Tablespoon (Bottled) | |
| Frozen chopped onion | 1 Cup (16 tbs) | |
| Butter/Margarine | 4 Tablespoon | |
| Golden raisins | 1⁄2 Cup (8 tbs) | |
| Toasted slivered almonds | 2⁄3 Cup (10.67 tbs) | |
| Water | 2 1⁄2 Cup (40 tbs) | |
| Instant chicken broth | 2 Teaspoon (2 Envelopes) | |
| Frozen orange juice concentrate | 3 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Dried mint flakes | 1 Tablespoon, crushed | |
| Rosemary leaves | 1⁄8 Teaspoon, crumbled | |
| Rosemary leaves | 1⁄8 Teaspoon, crumbled | |
| Lemon flavored salt | 1⁄4 Teaspoon (Bottled) | |
| Uncooked converted rice | 1 Cup (16 tbs) | |
| Frozen peas and carrots | 10 Ounce (1 Package) |
Nutrition Facts
Serving size
Calories 1395 Calories from Fat 826
% Daily Value*
Total Fat 92 g141.4%
Saturated Fat 9.9 g49.6%
Trans Fat 0 g
Cholesterol 38.7 mg12.9%
Sodium 801.4 mg33.4%
Total Carbohydrates 82 g27.3%
Dietary Fiber 5.7 g23%
Sugars 27.4 g
Protein 62 g124.3%
Vitamin A 123.9% Vitamin C 16.5%
Calcium 25.1% Iron 34.1%
*Based on a 2000 Calorie diet
Directions
Broil 5 inches from the heat for 3 to 4 minutes until nicely browned.
Meanwhile, heat marmalade, vinegar and grenadine in a small saucepan until marmalade melts.
Brush tops of broiled chops with glaze and let stand at room temperature while preparing pilaf.
Keep glaze warm.
Saute onion in butter in a large skillet for 3 minutes until soft.
Add raisins, almonds, water, broth, orange juice, sugar, mint, rosemary and lemon-flavored salt.
Simmer for 2 to 3 minutes.
Stir in rice, bring to boiling; pour into a 12 cup paella pan or au gratin dish.
Cover with foil.
Bake in a moderate oven (375°) for 20 minutes until rice is almost tender and most of the liquid absorbed.
Add peas and carrots, tossing lightly to mix; arrange chops, browned sides up, in a spiral around edge of pan with rib ends pointing toward the center; brush with glaze.
Recover and bake for 20 minutes; uncover, brush chops with glaze and bake for 10 minutes longer.
Chef
