Orange Lamb Chops
Lamb chops take on a Mediterranean twist of flavor 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.
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 13x9x2-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.