Lamb with greens and citrus sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orange juice |
| ½ | cup | Both; ( can be chicken, I use Veg) |
| 1 | large | Shallot |
| ¼ | teaspoon | Curry powder |
| 2 | teaspoons | Vegetable oil |
| 1 | teaspoon | Lemon juice |
| ½ | teaspoon | Salt |
| 1 | Boneless leg of lamb sliced or 6 to 8 chops sliced thin | |
| 1 | pack | Asian mixed greens or baby spinach leaves; stems trimmed |
Directions
Prep time 10 min Cooking time 30 min 1. Bring orange juice, broth, shallot, and curry powder to a boil in small sauce pan over high heat; boil 20 min, or until reduced to ½ cup and slighty syrupy. remove from heat. Stir in oil, lemon juice, and salt 2. Heat a large non-stick skillet over medium high heat. Spray with vegetable cooking spray. Cook lamb 6 to 8 minutes per side (depending on thickness) until brown and cooked through. Serve over greens topped with dressing
I serve this with couscous here is the recipe, it a great side dish for the meal
Posted to JEWISH-FOOD digest by Yaoraha <Yaoraha@...> on Apr 20, 1998