Orange Lamb Chops
At a Glance
- Prep
- 1 hr 20 min
- Cook
- 45 min
- Total
- 3 hrs 5 min
- Servings
- 4.00 - serving(s)
Categories
- Main Course
- Stovetop
Allergens
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Orange Lamb Chops brings together 6 shoulder lamb chops, cut 3/4 inch thick, 1/2 teaspoon shredded orange rind, 1/4 cup orange juice in a practical dish for home cooking. It takes about 3 hrs 5 min to prepare and cook. It makes approximately 4 servings.
Hands-Free Mode Off
Equipment
Small pan, skillet or sauté pan, bowl
Ingredients
- 6 shoulder lamb chops, cut 3/4 inch thick
- 1/2 teaspoon shredded orange rind
- 1/4 cup orange juice
- 1/2 teaspoon dried thyme, crushed
- 1 tablespoon oil or 1 tablespoon butter
- salt, to taste
- pepper, to taste
- 1/2 cup sliced mushrooms (if canned, drain before using)
- 1 teaspoon butter
Instructions
In a small pan, sauté sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
Trim excess fat from chops.
Combine orange peel, juice and thyme; spoon mixture over chops.
Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
Remove chops from marinade, and reserve.
Brown chops on both sides in hot shortening; season with salt and pepper.
Add reserved orange mixture and mushrooms.
Cover pan and simmer for 40 minutes.
Uncover pan and simmer about 5 minutes longer.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
