Submitted by Karen Coello
Serves 4. Preparation time 30 mins.
Ingredients:
- 8 lamb mid-loin chops, well trimmed (you can use pretty much any type of lamb chop)
- 2 teaspoons reduced fat margarine
- 1 small onion, finely chopped (about 1/2 cup)
- Grated rind of one orange
- 1/4 cup fresh orange juice
- 1 teaspoon wholegrain mustard
- 1/2 cup salt-reduced chicken stock
- 2 teaspoons cornflour
- 2 teaspoons water
- 1/4 cup cranberry sauce
- Julienne strips of orange rind and sprigs of fresh mint for garnish (*snort* like I could be bothered with garnish!)
Method:
- Trim meat of fat (if you want!)
- Heat large non-stick fry pan over med-high heat for 1/2 minute. Place chops in dry pan and brown for 2 minutes. Turn over and brown other side for 2 minutes. Place chops on a plate.
- Add butter and onion to pan; fry over medium heat for 5 minutes, stirring frequently.
- Return chops to pan. Add orange rind and juice, mustard and stock. Bring to the boil, reduce to medium-low and simmer for 12 minutes, turning chops after 6 minutes.
- Blend cornflour smoothly with water; add to pan with cranberry sauce.
- Bring to the boil, stirring continuously; simmer to 1 minute.
Karen says:
This is one of my ‘go to’ recipes. It’s quick, easy and different enough that it can be done for dinner guests (doesn’t look as glamorous as some other dishes though) and they always always comment on the lovely flavours and are surprised to hear what’s in this recipe.
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