| 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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