Southwestern Lamb Chops Recipe

Southwestern Lamb Chops Recipe
Southwestern Lamb Chops Recipe photo by Taste of Home
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Southwestern Lamb Chops Recipe

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"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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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)

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Lamb Chops in Quick Cooking May/June 2000, p57

Nutritional Facts

2 each: 281 calories, 10g fat (3g saturated fat), 90mg cholesterol, 83mg sodium, 18g carbohydrate (11g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

  • 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)
  1. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Lamb Chops in Quick Cooking May/June 2000, p57

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