Southwestern Lamb Chops
Author: Randazzo
Recipe type: Lamb
Prep time:
Cook time:
Total time:
Ingredients
- 1 cup orange juice
- 2 jalapeno peppers, seeded and finely chopped*
- 1 teaspoon ground cumin
- ½ teaspoon salt
- Dash pepper
- ¾ cup halved, sliced sweet onion
- 4 teaspoons cornstarch
- ¼ cup cold water
- 1 cup fresh orange sections
- 2 tablespoons minced fresh cilantro
- 8 lamb loin chops (1-inch thick)
Instructions
- 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; or 170 degrees F, well done. Serve with orange sauce.
