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

Related recipes