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Lamb chops take a Mediterranean twist in
this recipe. Marinated in a zesty orange, thyme and pepper mixture,
these chops are savory but not overly rich. Try them with tender
spring asparagus spears, roasted new potatoes and a crisp green
salad.
Orange Lamb Chops
- 1/2 cup orange juice
1 tablespoon finely grated orange peel
1/2 teaspoon crushed dried thyme
1/8 teaspoon ground black pepper
2 lamb chops (8 to 12-ounces each)
1 tablespoon butter or margarine
1 cup sliced mushrooms
1/2 cup dry white wine
- Combine orange juice, orange peel, thyme
and pepper in a small mixing bowl; mix well and reserve.
- Place lamb chops in a 13 x 9 x 2-inch
baking dish; spoon orange juice mixture over chops. Cover with
plastic wrap; refrigerate for 3 hours.
- Heat a large skillet on medium-high heat.
Remove chops from marinating liquid; reserve liquid. Brown chops
on both sides in hot skillet, about 5 minutes per side. Remove
chops from skillet; set aside and keep warm.
- Melt butter in skillet over medium heat.
Sauté mushrooms until tender, 5 to 7 minutes. Stir in
reserved marinade and white wine. Return chops to skillet; cover,
reduce heat; simmer for 10 minutes. Uncover and simmer for 10
minutes more or until sauce is thickened.
Makes 2 servings.
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