Southwestern Lamb Chops
INGREDIENTS
•1 cup orange juice
•2 jalapeno peppers, seeded and finely chopped*
•1 teaspoon ground cumin
•1/2 teaspoon salt
•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
•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 degrees F rare
160 degrees F medium-well
170 degrees F well done.
Serve with orange sauce.
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