| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Jewish |
Crockpot |
4 |
Servings |
INGREDIENTS
| 8 |
|
Lamb chops; rib |
| 2 |
tb |
Vegetable oil |
| 1/2 |
c |
Orange juice |
| 2 |
tb |
Honey |
| 2 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
| 1 |
ts |
Orange peel; grated |
INSTRUCTIONS
In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange
juicew, honey, salt, cornstarch and grated orange peel. Brush browned lamb
chops with orange mixture and place in Crock Pot. Cover and cook on Low
setting for 6 to 8 hours. If a thicker sauce is desired, remove chops
before serving and turn on High setting; stir in a mixture of 2 tablespoons
cornstarch and 1/4 cup water. Cook, stirring, until the sauce is
transparent.
Recipe by: PRK
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
12, 1998
A Message from our Provider:
“This is the day the Lord has made! Be glad!”