Directions:
- In a small bowl, combine the orange juice, lime juice, caraway seeds and orange peel. Pour half of the marinade into a large resealable plastic bag; add lamb chops. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from lamb. In a nonstick skillet over medium-high heat, brown chops on both sides in oil until a meat thermometer reads 160°. Season with salt and pepper. Remove chops and keep warm. Add broth and reserved marinade to the skillet; bring to a boil. Return chops to pan; reduce heat.
- Cover and simmer for 20 minutes. Uncover and simmer 10 minutes longer. Serve chops with the pan juices. Garnish with oranges and parsley if desired. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.29 Kcal (1864 kJ) | ||
| Calories from fat | 333.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.06g | 57% | |
|---|---|---|---|
| Cholesterol | 109.78mg | 37% | |
| Sodium | 315.45mg | 13% | |
| Potassium | 274.82mg | 6% | |
| Total Carbs | 5.09g | 2% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 21.85g | 44% | |
| Vitamin C | 19.1mg | 32% | |
| Iron | 3mg | 17% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 224.2 Kcal (939 kJ) | ||
| Calories from fat | 167.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.66g | 57% | |
|---|---|---|---|
| Cholesterol | 55.28mg | 37% | |
| Sodium | 158.83mg | 13% | |
| Potassium | 138.37mg | 6% | |
| Total Carbs | 2.56g | 2% | |
| Sugars | 1.05g | 8% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 11g | 44% | |
| Vitamin C | 9.6mg | 32% | |
| Iron | 1.5mg | 17% | |
| Calcium | 23.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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