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TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 4 bone-in lamb loin chops (4 ounces each)
  • 1 tablespoon canola oil
  • 3/4 cup orange juice
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 teaspoons grated orange peel
  • 1 teaspoon curry powder
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional

Nutritional Facts

1 each: 337 calories, 17g fat (4g saturated fat), 90mg cholesterol, 402mg sodium, 15g carbohydrate (0g sugars, 1g fiber), 30g protein Diabetic Exchanges: 4 lean meat, 1 fruit, 1 fat.

Directions

  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.
  2. 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.
Originally published as Curry Lamb Chops in Cooking for 2 Spring 2005, p13

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.


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