| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Jewish |
Crockpot |
4 |
Servings |
INGREDIENTS
| 8 |
|
Lamb chops, rib |
| 2 |
T |
Vegetable oil |
| 1/2 |
c |
Orange juice |
| 2 |
T |
Honey |
| 2 |
t |
Salt |
| 2 |
T |
Cornstarch |
| 1 |
t |
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
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