- 8 lamb rib chops (6 to 7 ounces each and 1-thick)
- 2 tablespoons butter
- 1 can (6 ounces) orange juice concentrate, thawed
- 1 medium onion, sliced
- 1 to 2 teaspoons soy sauce
- 1 teaspoon salt
- Dash pepper
- In a large skillet, brown lamb chops in butter over medium heat. Add remaining ingredients; mix well. Reduce heat; cover and simmer for 20-25 minutes or until the meat is tender, turning once. To serve, spoon sauce over the lamb. Yield: 4 servings.
Originally published as Orange Blossom Lamb in Quick Cooking March/April 1998, p18
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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