| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Home cookin | 4 | Servings | |
INGREDIENTS
| 4 | Lamb loin chops, cut | |
| 1-1/2 inches | ||
| Thick | ||
| Browning sauce (such as | ||
| Kitchen | ||
| Bouquet or Gravy Master) | ||
| 1/2 | c | Chopped onion |
| 1 | c | Orange juice |
| 1 | c | Fresh or frozen cranberries |
| 1/2 | c | Sugar |
| 1 | tb | Flour |
| 1 | tb | Dijon mustard |
| 1 | ts | Grated orange peel |
| 1/2 | ts | Allspice |
| Yield: 4 servings | ||
| Per serving: 363 | ||
| Calories, 26 grams | ||
| Protein, 9 grams fat, 44 | ||
| Grams | ||
| Carbohydrates, 2 | ||
| Milligrams iron, | ||
| 306 | mg | Sodium, 80 milligrams |
| Cholesterol |
INSTRUCTIONS
In 9" shallow round dish, place lamb; brush with browning sauce and top with onions. Cook on medium high 70% power in microwave for 12 minutes, turning once. Drain. Place remaining ingredients in large glass measuring cup. Cook on high power in microwave for 6 minutes or until it comes to a boil, stirring twice. Pour sauce over lamb. May freeze at this time. To cook; cook on medium high power for 5 minutes. To cook from freezer: cook on defrost for 10 minutes. Then cook on medium high power for 15 minutes. Stir once, halfway through cooking time. Let stand covered 5 minutes. Note: Because lamb is naturally tender, it does not need to be cooked on high. Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Sep 15, 1998
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