| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Orange juice |
| 1/2 | c | Both; ( can be chicken, I use Veg) |
| 1 | lg | Shallot |
| 1/4 | ts | Curry powder |
| 2 | ts | Vegetable oil |
| 1 | ts | Lemon juice |
| 1/2 | ts | Salt |
| 1 | Boneless leg of lamb sliced or 6 to 8 chops sliced thin | |
| 1 | pk | Asian mixed greens or baby spinach leaves; stems trimmed |
INSTRUCTIONS
Prep time 10 min Cooking time 30 min 1. Bring orange juice, broth, shallot, and curry powder to a boil in small sauce pan over high heat; boil 20 min, or until reduced to 1/2 cup and slighty syrupy. remove from heat. Stir in oil, lemon juice, and salt 2. Heat a large non-stick skillet over medium high heat. Spray with vegetable cooking spray. Cook lamb 6 to 8 minutes per side (depending on thickness) until brown and cooked through. Serve over greens topped with dressing I serve this with couscous here is the recipe, it a great side dish for the meal Posted to JEWISH-FOOD digest by Yaoraha <Yaoraha@aol.com> on Apr 20, 1998
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