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Southwestern Lamb Chops

"This flavorful yet not too spicy sauce for tender lamb is our family's favorite," informs Margaret Pache of Mesa, Arizona. "It's tasty with any choice of grilled meat," she adds.

4 ServingsPrep/Total Time: 30 min.

Ingredients

1 cup orange juice
2 jalapeno peppers, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt, optional
Dash pepper
3/4 cup halved sliced sweet onion
4 teaspoons cornstarch
1/4 cup cold water
1 cup fresh orange sections
2 tablespoons minced fresh cilantro
8 lamb loin chops (1 inch thick and 4 ounces each)

Directions

In a small saucepan, combine the orange juice, jalapeno, cumin, salt
if desired and pepper. Cook over medium-high heat until mixture
begins to simmer. Stir in onion.
Combine cornstarch and water until smooth; gradually add to the
sauce. Bring to a boil over medium heat; cook and stir for 2 minutes
or until thickened and bubbly. Remove from the heat. Stir in oranges
and cilantro; keep warm.
Grill lamb chops, covered, over medium heat or broil 4-6 in. from the
heat for 4-9 minutes on each side or until meat reaches desired
doneness (for medium-rare, a meat thermometer should read 145°;
medium, 160°; well-done, 170°). Serve with orange sauce.

2 of 2

Southwestern Lamb Chops (continued)

Directions (continued)

Yield: 4 servings.

Nutrition Facts: 2 lamb chops with 2/3 cup sauce (calculated without salt) equals 281 calories, 10 g fat (3 g saturated fat), 90 mg cholesterol, 83 mg sodium, 18 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.