| 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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