CHOPS

Lamb Chops * Prep Time: 10-15 min.
with cranberry-Orange Salsa Chilling Time: 4-24 hrs.
Cooking Time: 10-15 min.

Serves 4
8 American lamb loin chops, l" thick
2 Tbsp. orange juice
l tsp. Worcester shire sauce

Cranberry-Orange Salsa:
1 med. orange, peeled & chopped
(or 1/2 cup canned mandarin oranges, chopped)
1/4 cup finely chopped onion
1/4 cup chopped green chilies, drained
1/4 cup dried cranberries
1/4 cup orange marmalade
1 Tbsp. finely chopped cilantro
1 Tbsp. vinegar

For salsa, combine chopped orange, onion, chilies, cranberries, marmalade, cilantro and vinegar. Cover and chill several hours or overnight.
Combine orange juice and Worcester shire. Brush lamb chops with orange juice mixture. Grill over moderate coals for 5 minutes.* Turn and grill 4 to 6 minutes longer or to medium doneness. Serve chops with Cranberry-Orange Salsa.

*If desired, broil chops 4 inches from heat using the same timing.

Nutrition Per Serving:
Calories 280 Total fat 9 g Cholesterol 87 mg Sodium 203 mg

Lamb Chops with Cherry-Pecan Sauce * Preparation time: 10 minutes
Cooking time: 25 minutes

4 American lamb shoulder chops, cut 1/2 inch thick (about 1 1/2 pounds total)
Vegetable cooking spray
1 small onion, cut into thin wedges
1/2 cup pineapple juice
2 Tbsp. vinegar
1 Tbsp. water
1 tsp. cornstarch
1 tsp. brown sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1/4 cup dried tart red cherries, raisins, or dried cranberries
1/4 cup chopped pecans, toasted

Coat a large nonstick skillet with cooking spray. Add lamb. Cook over medium-hot heat until lamb is brown on both sides. Add onion and pineapple juice. Cover and simmer for 10 to 15 minutes or until lamb is tender. Remove lamb. Skim fat from juices.
In a small bowl stir together vinegar, water, cornstarch, brown sugar, salt, nutmeg, and pepper. Add to juices in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in cherries and pecans; heat through. Serve chops with cherry-pecan sauce. Makes 4 servings.

Nutrition facts per serving: 337 calories 18 g total fat 99 mg cholesterol 211 mg sodium

Grilled Lamb Chops with Fresh Nectarine Sauce *

8 American lamb loin chops, cut 1-inch thick

3 ripe nectarines, pitted and sliced
1/2 cup dry white wine or white grape juice
2 to 3 tsp. sugar
2 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary leaves
1 Tbsp. water
2 tsp. cornstarch

Combine nectarines and next 3 ingredients in a saucepan. Bring to boiling: reduce heat. Cover and simmer for 3 minutes. Mix water and cornstarch; stir into nectarine mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over grilled chops. Makes 4 servings.

Nutrition facts per serving: 264 calories 9 g total fat 87 mg cholesterol 78 mg sodium


*from ASI

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