Spicy orange-tomato lamb chops
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lean lamb loin chops, (4-ounce) | |
| Vegetable cooking spray | ||
| ½ | cup | Unsweetened orange juice |
| 1 | tablespoon | Canned chopped green chiles |
| ⅛ | teaspoon | Ground cumin |
| 1 | dash | Ground red pepper |
| 2 | tablespoons | Unsweetened orange juice |
| 2 | teaspoons | Cornstarch |
| ⅓ | cup | Diced unpeeled tomato |
| ⅓ | cup | Fresh orange sections |
Directions
Trim fat from chops. Coat a skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 1-½ minutes on each side.
Remove chops from skillet. Wipe drippings from skillet with a paper towel; return chops to skillet.
Combine ½ cup orange juice, chiles, cumin, and red pepper; add to skillet. Cook over medium heat 5 minutes. Remove chops from skillet; keep warm.
Combine remaining 2 tablespoons orange juice and cornstarch in a bowl; stir well. Add cornstarch mixture, tomato, and orange to skillet. Bring to a boil, and cook 1 minute or until thickened. Yield: 2 servings (serving size: 2 chops and ½ cup sauce).
Per serving: 626 Calories; 49g Fat (71% calories from fat); 31g Protein; 15g Carbohydrate; 134mg Cholesterol; 106mg Sodium Serving Ideas : Spoon sauce over chops.
Recipe by: Cooking Light, Jan/Feb 1993, page 77 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.