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Home / Recipes / Lamb

Curry Lamb Chops

Lamb

Curry Lamb Chops

"My husband and I are retired but busy, so I rely on quick dishes like this."—Lois Szemko, East Islip, New York.

Ingredients

  1. 4 bone-in lamb loin chops (4 ounces each)
  2. 1 tablespoon canola oil
  3. 3/4 cup orange juice
  4. 2 tablespoons reduced-sodium teriyaki sauce
  5. 2 teaspoons grated orange zest
  6. 1 teaspoon curry powder
  7. 1 garlic clove, minced
  8. 1 teaspoon cornstarch
  9. 2 tablespoons cold water
  10. hot cooked rice, optional

Directions

  1. In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
  2. Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.

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