Orange Lamb Chops

Recipe by Dee514
READY IN: 3hrs 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    shoulder lamb chops, cut 3/4 inch thick
  • 12
    teaspoon shredded orange rind
  • 14
    cup orange juice
  • 12
    teaspoon dried thyme, crushed
  • 1
    1 tablespoon oil or 1 tablespoon butter
  • salt, to taste
  • pepper, to taste
  • 12
    cup sliced mushrooms (if canned, drain before using)
  • 1
    teaspoon butter
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DIRECTIONS

  • In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
  • Trim excess fat from chops.
  • Combine orange peel, juice and thyme; spoon mixture over chops.
  • Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
  • Remove chops from marinade, and reserve.
  • Brown chops on both sides in hot shortening; season with salt and pepper.
  • Add reserved orange mixture and mushrooms.
  • Cover pan and simmer for 40 minutes.
  • Uncover pan and simmer about 5 minutes longer.
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