Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Lamb loin chops, cut |
| 1-1/2 inches | |
| Thick | |
| Browning sauce (such as | |
| Kitchen | |
| 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 |
| Yield: 4 servings | |
| Per serving: 363 | |
| Calories, 26 grams | |
| Protein, 9 grams fat, 44 | |
| Grams | |
| Carbohydrates, 2 | |
| Milligrams iron, | |
| 306 milligrams | Sodium, 80 milligrams |
| 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