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.

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