Orange Lamb Chops Recipe
Ingredients
| 6 shoulder lamb chops, 3/4 inch thick | ||
| Orange peel | 1/2 Teaspoon, grated | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon | |
| Vegetable shortening | 1 Tablespoon | |
| Sliced mushrooms | 1 Can (10oz), drained | |
Directions
Trim excess fat from chops.
Combine orange peel, juice, and thyme; spoon over chops.
Let stand 1 hour at room temperature or several hours in refrigerator; turn chops once or twice.
Drain, reserving orange mixture.
Brown chops on both sides in hot vegetable shortening; season with salt and pepper.
Add orange mixture and mushrooms.
Cover; simmer 40 minutes.
Uncover; simmer 5 minutes more.
Combine orange peel, juice, and thyme; spoon over chops.
Let stand 1 hour at room temperature or several hours in refrigerator; turn chops once or twice.
Drain, reserving orange mixture.
Brown chops on both sides in hot vegetable shortening; season with salt and pepper.
Add orange mixture and mushrooms.
Cover; simmer 40 minutes.
Uncover; simmer 5 minutes more.
Chef
