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SINCE I grow my own oranges, I often experiment by adding them to my favorite foods.
I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb.
-Margaret Pache, Mesa, Arizona
Originally published as Lamb Chops with Prunes in
November/December 1996, p49
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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