Recipe by ratherbeswimmin'
A good friend sent me this recipe. I don't know where it originated but we sure have enjoyed it.
Top Review by Mrs. Atkins
This is a good recipe, but there was some confusion over the meat cut and serving size. When I sent the hubby to the store to pick up 8 one-inch thick lamb chops he came home with 7 packets of individual lamb chops (mostly lamb shoulder chop) with one being a double pack of two cuts. This seemed to be more meat than would equal four servings (and ended up costing $35!) However, perhaps the servings are taking into account that lamb cuts often have fat and bones in them.<br/><br/>I used two iron skillets to fit six of the chops, three in each pan. I divided the ingredients in half, putting each portion into the respective skillet. <br/><br/>We had one chop each and I served with green beans. I used the extra sauce to put on the vegetable too. I saved the leftovers for another meal (or two). My husband went for a second serving which meant we had three of the "steaks", totaling about $15 for a meal for two. Still less than eating out.<br/><br/>When we were finished with dinner I cooked up the remaining two chops in the now empty skillet, saving the leftover sauce. I didn't have any more onion, but I used the extra OJ concentrate (I had a 12 oz can.). I'll use the sauce to top from the first batch when I serve these as leftovers.<br/><br/>The flavor of the meat is good. I learned it is best to use lamb within 3-4 days of purchase. The James Beard cookbook also recommends serving lamb with red wine instead of a mint sauce, so I might splurge on a bottle to accompany our meal next time.
- 8 lamb chops (1 inch thick)
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (6 ounce) can orange juice concentrate, thawed
- 1 medium onion, sliced
- 2 teaspoons soy sauce
- 1 teaspoon salt