Orange Lamb Chops

6 ingredients
9 steps

Ingredients

  • 6 shoulder lamb chops (3/4-inch thick)
  • 1/2 tsp. grated orange peel
  • 1/4 c. orange juice
  • 1/2 tsp. dried thyme
  • 1 Tbsp. shortening
  • 1 (3 oz.) can sliced mushrooms, drained

Directions

  1. 1
    Trim excess fat.
  2. 2
    Combine orange peel, juice and thyme; spoon over chops.
  3. 3
    Let stand 1 hour at room temperature or several hours in refrigerator; turn chops once or twice.
  4. 4
    Drain, reserving orange mixture.
  5. 5
    Brown chops on both sides in hot shortening.
  6. 6
    Season with salt and pepper.
  7. 7
    Add orange mixture and mushrooms.
  8. 8
    Cover; simmer 40 minutes.
  9. 9
    Uncover; simmer 5 minutes more.

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