Quick look
- prep 15 min cook 15 min
- serves 2
Ingredients
- 4 bone-in lamb loin chops (4 ounces each)
- 1 tablespoon canola oil
- 3/4 cup orange juice
- 2 tablespoons reduced-sodium teriyaki sauce
- 2 teaspoons grated orange peel
- 1 teaspoon curry powder
- 1 garlic clove, minced
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- Hot cooked rice, optional
- 1
In a skillet, brown the lamb chops on both sides in oil; drain.
- 2
Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.
- 3
Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
- 4
Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 5
Serve lamb and gravy with rice if desired.
