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Lamb Chops with Prunes

SUBMITTED BY: Margaret Pache

"SINCE I grow my own oranges, I often experiment by adding them to my favorite foods. I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb. -Margaret Pache, Mesa, Arizona"
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 4.3 star rating.
Read Reviews (3)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 8 lamb loin chops (1-inch thick)
  • 1 tablespoon cooking oil
  • salt and pepper to taste
  • 3/4 cup orange juice, divided
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 8 ounces pitted prunes
  • 1 1/2 teaspoons cornstarch

DIRECTIONS

  1. In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by Amanda357
LOVED this recipe. I didn't have prunes on hand so I used dried fig's. What a wonderful... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2008 by son
Good, but with soo many flavors going on, I had a hard time tasting the lamb. It needed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2008 by LEVARNE
This recipe was vvery easy and tasted great! This was my first time cooking or eating lamb chops. MORE


 
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