| 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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