Cranberry orange lamb chops (microwave) low fat

Yield: 4 Servings

Measure Ingredient
4 \N Lamb loin chops, cut
\N \N 1-1/2 inches
\N \N Thick
\N \N Browning sauce (such as
\N \N Kitchen
\N \N Bouquet or Gravy Master)
½ cup Chopped onion
1 cup Orange juice
1 cup Fresh or frozen cranberries
½ cup Sugar
1 tablespoon Flour
1 tablespoon Dijon mustard
1 teaspoon Grated orange peel
½ teaspoon Allspice
\N \N Yield: 4 servings
\N \N Per serving: 363
\N \N Calories, 26 grams
\N \N Protein, 9 grams fat, 44
\N \N Grams
\N \N Carbohydrates, 2
\N \N Milligrams iron,
306 milligrams Sodium, 80 milligrams
\N \N Cholesterol

In 9" shallow round dish, place lamb; brush with browning sauce and top with onions. Cook on medium high 70% power in microwave for 12 minutes, turning once. Drain. Place remaining ingredients in large glass measuring cup. Cook on high power in microwave for 6 minutes or until it comes to a boil, stirring twice. Pour sauce over lamb. May freeze at this time.

To cook; cook on medium high power for 5 minutes.

To cook from freezer: cook on defrost for 10 minutes. Then cook on medium high power for 15 minutes.

Stir once, halfway through cooking time. Let stand covered 5 minutes.

Note: Because lamb is naturally tender, it does not need to be cooked on high.

Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Sep 15, 1998

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