Curry Lamb Chops

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”2″ details=”” ] [ingredients-list title=”Ingredients” serving_size=””] [ingredients-left] 4 bone-in lamb loin chops (4 ounces each)

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”2″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1 garlic clove, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]In a skillet, brown the lamb chops on both sides in oil; drain.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Serve lamb and gravy with rice if desired.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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