| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Diabetic |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsweetened orange juice |
| 1 |
tb |
Orange rind |
| 1/2 |
ts |
Dried thyme |
| 8 |
|
Lean lamb chops; about 1/2 inch thick |
| 1 |
tb |
Low calorie margarine |
| 1 |
c |
Fresh mushrooms; sliced |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
In a shallow baking dish, combine the orange juice, orange rind, thyme and
pepper to taste; mix well. Trim all excess fat from lamb chops and place in
a baking dish. Spoon orange juice mixture over chops; cover and refrigerate
3-4 hours, occasionally turning chops. Coat a large skillet with nonstick
cooking spray; place over medium high heat until hot. Remove the chops from
the marinade, reserving marinade; arrange in the skillet. Brown chops on
both sides, remove from skillet and drain. Reduce heat to medium and melt
margarine. Add mushrooms and saut. until just tender. Stir in reserved
marinade and wine and bring to a boil. Return lamb chops to skillet; cover,
reduce heat and simmer 10-12 minutes or until sauce is reduced to about 1/2
cup. Transfer lamb chops to platter, spoon orange sauce on top and serve.
Per serving: calories 341, fat 14.9g, 42% calories from fat, cholesterol
122mg, protein 39.6g, carbohydrates 5.9g, fiber 1.1g, sodium 145mg.
Exchanges: Lean Meat 3, Starch 1/2.
Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
NOTES : Prep: 15 min, Marinate: 3:00, Cook: 20 min, plus refrigeration
time.
Recipe by: The American Diabetes Association's Easy & Elegant Entrees
Posted to MC-Recipe Digest by "Barbara E. Price" <abprice@wf.net> on Mar
19, 1998
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