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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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My husband and I are retired but busy, so I rely on quick dishes like this. Lois Szemko, East Islip, New York. Ingredients:
4 bone-in lamb loin chops (4 ounces each) |
1 tablespoon canola oil |
3/4 cup orange juice |
2 tablespoons reduced-sodium teriyaki sauce |
2 teaspoons grated orange peel |
1 teaspoon curry powder |
1 garlic clove, minced |
1 teaspoon cornstarch |
2 tablespoons cold water |
hot cooked rice, optional |
Directions:
1. In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
2. Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired. Yield: 2 servings.
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