Southwestern Lamb Chops

SUBMITTED BY: Margaret Pache

"'This flavorful yet not too spicy sauce for tender lamb is our family's favorite,' informs Margaret Pache of Mesa, Arizona. 'It's tasty with any choice of grilled meat,' she adds."

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup orange juice
2 jalapeno peppers, seeded and finely chopped*
1 teaspoon ground cumin
1/2 teaspoon salt
Dash pepper
3/4 cup halved, sliced sweet onion
4 teaspoons cornstarch
1/4 cup cold water
1 cup fresh orange sections
2 tablespoons minced fresh cilantro
8 lamb loin chops (1-inch thick)

DIRECTIONS

In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.

FOOTNOTES

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: One serving (prepared without salt) equals 274 calories, 9 g fat (0 saturated fat), 87 mg cholesterol, 83 mg sodium, 18 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.