Ingredients Jump to Instructions ↓

  1. 4 bone-in lamb loin chops (4 ounces each )

  2. 1 tablespoon canola oil

  3. 3/4 cup orange juice

  4. 2 tablespoons reduced-sodium teriyaki sauce

  5. 2 teaspoons grated orange peel

  6. 1 teaspoon curry powder

  7. 1 garlic clove, minced

  8. 1 teaspoon cornstarch

  9. 2 tablespoons cold water Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  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. 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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