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Lamb Chops with Prunes

 Lamb Chops with Prunes
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
4 ServingsPrep: 20 min. Cook: 20 min.


  • 8 lamb loin chops (1 inch thick)
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 3/4 cup orange juice, divided
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 package (9 ounces) pitted dried plums
  • 1-1/2 teaspoons cornstarch


  • In a medium skillet, brown chops in oil on both sides; sprinkle with
  • salt and pepper. Drain; return chops to skillet. Set aside 1
  • tablespoon of orange juice; pour remaining juice into skillet. Add
  • syrup, ginger and allspice; cover and cook over medium-low heat for
  • 15 minutes, turning chops once. Add prunes. Cover and simmer until
  • chops are tender. Remove the chops to a serving platter and keep
  • warm. Combine cornstarch and reserved orange juice; add to skillet.
  • Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon
  • over lamb. Yield: 4 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.