Lamb Chops with Prunes

Name: Lamb Chops with Prunes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

Originally published as Lamb Chops with Prunes in Reminisce November/December 1996