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Curry Lamb Chops
SUBMITTED BY:
Lois Szemko
"'My husband and I are retired but busy, so I rely on quick dishes like this,' says Lois Szemko of East Islip, New York."
RECIPE RATING:
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(3)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
4 (4 ounce) lamb loin chops
1 tablespoon canola oil
3/4 cup orange juice
2 tablespoons reduced sodium teriyaki sauce
2 teaspoons grated orange peel
1 teaspoon curry powder
1 garlic clove, minced
1 teaspoon cornstarch
2 tablespoons cold water
Hot cooked rice
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DIRECTIONS
In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender.
Remove chops and keep warm. 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.
FOOTNOTE
Nutritional Analysis: 2 lamb chops with 1/4 cup gravy equals 337 calories, 17 g fat (4 g saturated fat), 90 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1 fat.
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REVIEWS
Reviewed on Jan. 27, 2007 by SEMYWA
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SEMYWA
Jan. 27, 2007
My husband and I did not care for this recipe at all. The flavors of the sauce competed with, rather than complemented, the flavor of the lamb.My husband thought the orange flavor was way too over whelming. I did not care for the texture of the chops.Tasted steamed, or poached.
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4 users found this review helpful
My husband and I did not care for this recipe at all. The flavors of the sauce competed with,...
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Reviewed on Feb. 15, 2007 by JANET_SPEARING
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JANET_SPEARING
Feb. 15, 2007
Just finished making this meal. Very easy to make and I loved it. I used yellow rice (with saffron), which you can purchase at WALMART.I didn't have corn starch so I used flour which came out great. Also I seasoned the meat before cooking and added curry to the meat. Excellent! Will make this again. Good meal from a fellow New Yorker....
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2 users found this review helpful
Just finished making this meal. Very easy to make and I loved it. I used yellow rice (with...
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Reviewed on Feb. 16, 2008 by Kaybee
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Kaybee
Feb. 16, 2008
I loved this recipe. I didn't have any orange zest so I left that out. I found the texture nice - the meat practically fell off the bones. I served it with some homemade veggie curry and store-bought naan bread. Delish.
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1 user found this review helpful
I loved this recipe. I didn't have any orange zest so I left that out. I found the texture...
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