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Southwestern Lamb Chops

 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.


  • 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)


  • 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.
Nutritional 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.