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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 6 |
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Prep time includes 1 hour marinating time. Ingredients:
6 shoulder lamb chops, cut 3/4 inch thick |
1/2 teaspoon shredded orange rind |
1/4 cup orange juice |
1/2 teaspoon dried thyme, crushed |
1 tablespoon shortening or 1 tablespoon oil or 1 tablespoon butter |
salt, to taste |
pepper, to taste |
1/2 cup sliced mushrooms (if canned, drain before using) |
1 teaspoon butter |
Directions:
1. In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
2. Trim excess fat from chops.
3. Combine orange peel, juice and thyme; spoon mixture over chops.
4. Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
5. Remove chops from marinade, and reserve.
6. Brown chops on both sides in hot shortening; season with salt and pepper.
7. Add reserved orange mixture and mushrooms.
8. Cover pan and simmer for 40 minutes.
9. Uncover pan and simmer about 5 minutes longer.
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