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]