| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 2 | Servings | |
INGREDIENTS
| 4 | Lean lamb loin chops, (4-ounce) | |
| Vegetable cooking spray | ||
| 1/2 | c | Unsweetened orange juice |
| 1 | tb | Canned chopped green chiles |
| 1/8 | ts | Ground cumin |
| 1 | ds | Ground red pepper |
| 2 | tb | Unsweetened orange juice |
| 2 | ts | Cornstarch |
| 1/3 | c | Diced unpeeled tomato |
| 1/3 | c | Fresh orange sections |
INSTRUCTIONS
Trim fat from chops. Coat a skillet with cooking spray; place over medium-high heat until hot. Add chops; cook 1-1/2 minutes on each side. Remove chops from skillet. Wipe drippings from skillet with a paper towel; return chops to skillet. Combine 1/2 cup orange juice, chiles, cumin, and red pepper; add to skillet. Cook over medium heat 5 minutes. Remove chops from skillet; keep warm. Combine remaining 2 tablespoons orange juice and cornstarch in a bowl; stir well. Add cornstarch mixture, tomato, and orange to skillet. Bring to a boil, and cook 1 minute or until thickened. Yield: 2 servings (serving size: 2 chops and 1/2 cup sauce). Per serving: 626 Calories; 49g Fat (71% calories from fat); 31g Protein; 15g Carbohydrate; 134mg Cholesterol; 106mg Sodium Serving Ideas : Spoon sauce over chops. Recipe by: Cooking Light, Jan/Feb 1993, page 77 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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