Flavorful Lamb Chops Recipe
Flavorful Lamb Chops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These aren't your ordinary lamb chops. I flavor them with juice squeezed from oranges and limes we grow ourselves plus a generous dash of caraway. The chops always turn out nice and tender.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 30 min.

Ingredients

  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 2 tablespoons caraway seeds
  • 2 teaspoons grated orange peel
  • 6 lamb loin chops ( about 1-3/4 pounds)
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chicken broth
  • Fresh orange slices and parsley sprigs, optional

Directions

In a small bowl, combine the orange juice, lime juice, caraway seeds and orange peel. Pour half of the marinade into a large resealable plastic bag; add lamb chops. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade from lamb. In a nonstick skillet over medium-high heat, brown chops on both sides in oil until a thermometer reads 160°. Season with salt and pepper. Remove chops and keep warm. Add broth and reserved marinade to the skillet; bring to a boil. Return chops to pan; reduce heat.
Cover and simmer for 20 minutes. Uncover and simmer 10 minutes longer. Serve chops with the pan juices. Garnish with oranges and parsley if desired. Yield: 6 servings.
Originally published as Flavorful Lamb Chops in Country Woman Christmas Annual 1999, p28

  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 2 tablespoons caraway seeds
  • 2 teaspoons grated orange peel
  • 6 lamb loin chops ( about 1-3/4 pounds)
  • 1 tablespoon canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chicken broth
  • Fresh orange slices and parsley sprigs, optional
  1. In a small bowl, combine the orange juice, lime juice, caraway seeds and orange peel. Pour half of the marinade into a large resealable plastic bag; add lamb chops. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade from lamb. In a nonstick skillet over medium-high heat, brown chops on both sides in oil until a thermometer reads 160°. Season with salt and pepper. Remove chops and keep warm. Add broth and reserved marinade to the skillet; bring to a boil. Return chops to pan; reduce heat.
  3. Cover and simmer for 20 minutes. Uncover and simmer 10 minutes longer. Serve chops with the pan juices. Garnish with oranges and parsley if desired. Yield: 6 servings.
Originally published as Flavorful Lamb Chops in Country Woman Christmas Annual 1999, p28

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