Title: Spicy Orange-Tomato Lamb Chops
Categories: Meats
Yield: 2 Servings

4 Lean lamb loin chops,
-(4-ounce)
Vegetable cooking spray
1/2 c Unsweetened orange juice
1 tb Canned chopped green chiles
1/8 ts Ground cumin
1 ds Ground red pepper
2 tb Unsweetened orange juice
2 ts Cornstarch
1/3 c Diced unpeeled tomato
1/3 c Fresh orange sections

Trim fat from chops. Coat a skillet with cooking spray; place over
medium-high heat until hot. Add chops; cook 1-1/2 minutes on each side.
Remove chops from skillet. Wipe drippings from skillet with a paper towel;
return chops to skillet.

Combine 1/2 cup orange juice, chiles, cumin, and red pepper; add to
skillet. Cook over medium heat 5 minutes. Remove chops from skillet; keep
warm.

Combine remaining 2 tablespoons orange juice and cornstarch in a bowl; stir
well. Add cornstarch mixture, tomato, and orange to skillet. Bring to a
boil, and cook 1 minute or until thickened. Yield: 2 servings (serving
size: 2 chops and 1/2 cup sauce).

Per serving: 626 Calories; 49g Fat (71% calories from fat); 31g Protein;
15g Carbohydrate; 134mg Cholesterol; 106mg Sodium

Serving Ideas : Spoon sauce over chops.

Recipe by: Cooking Light, Jan/Feb 1993, page 77

Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.