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.
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VERIFIED BY Taste of Home Test Kitchen
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1-1/2 teaspoons caraway seeds
- 1/2 teaspoon grated orange peel
- 6 loin lamb chops (about 1-3/4 pounds)
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup chicken broth
- Fresh orange slices and parsley sprigs, optional
- In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add lamb chops. Seal or cover and refrigerate overnight, turning once. Drain, reserving marinade. In a nonstick skillet over medium-high heat, brown chops in oil. Season with salt and pepper. Remove chops and keep warm. Add broth and reserved marinade to the skillet; bring to a rolling 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