Yield: 4 Servings
|4||Lamb loin chops, cut|
|Browning sauce (such as|
|Bouquet or Gravy Master)|
|½ cup||Chopped onion|
|1 cup||Orange juice|
|1 cup||Fresh or frozen cranberries|
|1 tablespoon||Dijon mustard|
|1 teaspoon||Grated orange peel|
|Yield: 4 servings|
|Per serving: 363|
|Calories, 26 grams|
|Protein, 9 grams fat, 44|
|306 milligrams||Sodium, 80 milligrams|
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