| 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 | Shallot | |
| 1/4 | t | Curry powder |
| 2 | t | Vegetable oil |
| 1 | t | Lemon juice |
| 1/2 | t | Salt |
| 1 | Boneless leg of lamb sliced | |
| or 6 to 8 chops sliced | ||
| thin | ||
| 1 | Asian mixed greens or baby | |
| spinach leaves stems | ||
| trimmed |
INSTRUCTIONS
Prep time 10 min Cooking time 30 min 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 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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