Orange Blossom Lamb
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lamb rib chops
(1 inch thick) |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 6 | ounce |
orange juice, concentrated
canned |
|
| 1 | medium |
onions
sliced |
|
| 1-2 | teaspoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
lamb rib chops
(1 inch thick) |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 173.4 | ml/g |
orange juice, concentrated
canned |
|
| 1 | medium |
onions
sliced |
|
|
soy sauce, tamari
|
|
||
| 5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
In a large skillet, brown lamb chops in butter.
Add remaining ingredients; mix well.
Reduce heat; cover and simmer for 20 to 25 minutes or until the meat is tender, turning once.
To serve, spoon sauce over lamb.
