"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.
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VERIFIED BY Taste of Home Test Kitchen
- 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 or parsley
- 8 lamb loin chops (1 inch thick)
- In a saucepan, combine 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; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm. Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140° rare; 160°, medium-well; or 170°, well done. Serve with orange sauce. Yield: 4 servings.
Originally published as Southwestern Lamb Chops in Quick Cooking May/June 2000, p57