Curried Saratoga Lamb Chops

"Saratoga lamb chops" are made from a shoulder muscle which is rolled and fastened with small skewers to hold it together, and then cut into "chops" about 1 to 1 1/2 inches thick.

• Ready In: 1 hr 15 mins
• Serves: 3-4

Ingredients

• 6  saratoga lamb chops
• 2  tablespoons shortening
•  salt, to taste
•  pepper, to taste
• 1 (17 ounce) can  apricots in syrup
• 1  tablespoon lemon juice
• 1⁄4 cup  sliced green onion (with tops)
• 1⁄2 teaspoon curry powder
• 1  tablespoon cornstarch
• 1  tablespoon  cold water
•  hot cooked rice

Directions

1. Drain apricots, reserve syrup; set apricots and syrup aside.
2. In a frying pan or skillet, brown chops in hot shortening; season with salt and pepper.
3. Drain excess fat from pan.
4. Add lemon juice, onion and curry to reserved syrup, mix well and pour over chops.
5. Cover pan and simmer for 40-45 minutes.
6. Remove chops from pan, and keep warm.
7. Mix cornstarch with 1 Tablespoon cold water, sir into sauce.
8. Cook and stir sauce until thick and bubbly.
9. Add apricots, and heat through.
10. Serve chops with sauce on a bed of rice.