Lamb Chops * Prep Time: 10-15 min.
with cranberry-Orange Salsa Chilling Time: 4-24 hrs.
Cooking Time: 10-15 min.
8 American lamb loin chops, l" thick
2 Tbsp. orange juice
l tsp. Worcester shire sauce
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
*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:
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
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