Reviewed: Mar. 14, 2012

This was really awesome, I kind of put my own twist on it and followed some of the other reviews. I did not use orange juice or orange zest, I replaced the two with pineapple juice. Instead of canola oil I used olive oil. My lamb was stored in a dry rub of curry powder, seasoned salt, garlic powder and pepper, so as it thawed it got a little marinade. I served with baked broccoli and mashed potatoes! It was a hit with the fam, even my kids loved it!

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Reviewer:

pmb1882

Reviewed: Feb. 21, 2012

My first time cooking lamb and I loved this recipe! I used pineapple juice instead of orange juice and left out the orange peels. The sauce/curry was perfectly zesty and not too sweet! My boyfriend was wary because I never cooked it before but he loved it as well. Paired with rice and asparagus, perfect and not to mention fast!

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Reviewer:

isattahadiyah

Reviewed: Jul. 3, 2010

Worked really well, but I would make 4 times the sauce the next time.

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Reviewer:

megadita

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Tallahassee, Florida, USA

Reviewed: Apr. 19, 2010

It was very easy & quite tasty, but it could be more curry-rific. Will probably make again, with some variations.

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Reviewer:

AM_DOVE

Reviewed: Apr. 9, 2010

I just made this for my husband for our 3 year anniversary, and we both thought it was phenomenal! I'm a sucker for anything curry, and the orange played off of it just right. I actually used Wondra flour instead of cornstarch, too, and it turned out great!

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Reviewer:

LeahScott

Cooking Level: Expert

Living In: Alliance, Ohio, USA

Reviewed: Oct. 8, 2008

This was AWESOME! We got a lamb, so I was looking for recipes to make great lamb dishes. This is a definate keeper. It does have a stronger flavor, I am not gonna lie, but we loved it. I kicked up the curry a bit more (we love it), and skipped the orange peel (had none). My 9 year old loved it (the lamb), he used soy sauce over his rice. I also took part of the sauce and kicked it up with a vindeloo seasoning to add more heat...Yummy! Thanks.

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Reviewer:

burningdude

Cooking Level: Expert

Living In: Alexandria, Minnesota, USA

Reviewed: 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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Reviewer:

Kaybee

Cooking Level: Expert

Home Town: Salford, Lancashire, England, U.K.

Living In: Montreal, Quebec, Canada

Reviewed: 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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Reviewer:

JANET_SPEARING

Reviewed: 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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