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