Title: Hip-Hop Lamb Chops
Categories: Curtis aike, Flash2
Yield: 1 servings

1 c Fresh or frozen cranberries
1/2 c Sugar
1 c Quick cooking rice
1 c Broth
4 Shoulder lamb chops; 1-inch
-thick.
1 c Dry red wine
1/3 c Salad oil
2 Garlic cloves; crushed
1 ts Oregano; crushed
Salt and pepper to taste

In small saucepan with boiling water, add cranberries and sugar. Cook until
cranberries pop. In saucepan, combine quick cooking rice and broth. Cook
until rice is tender. Set aside and keep covered. Arrange chops in large
skillet over medium heat. In 2-cup measure, combine red wine, salad oil,
garlic cloves, oregano, salt and pepper. Pour 2-cup mixture over chops,
turning to coat. Cook on both sides until cooked.

Serve chops with warm cranberry over rice. Approximately 10 minutes.

Per serving (excluding unknown items): 1212 Calories; 73g Fat (60% calories
from fat); 1g Protein; 107g Carbohydrate; 0mg Cholesterol; 153mg Sodium

By Patty on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2100

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