| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Orange juice |
| 1/2 |
c |
Both; ( can be chicken, I use Veg) |
| 1 |
lg |
Shallot |
| 1/4 |
ts |
Curry powder |
| 2 |
ts |
Vegetable oil |
| 1 |
ts |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1 |
|
Boneless leg of lamb sliced or 6 to 8 chops sliced thin |
| 1 |
pk |
Asian mixed greens or baby spinach leaves; stems trimmed |
INSTRUCTIONS
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 1/2 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@aol.com> on Apr 20, 1998
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