4 cups onions, chopped
6 ounces oil, divided use
48 American lamb loin chops, double boneless
3/4 cup cornstarch
3 teaspoons cinnamon
2 quarts apple juice
24 small apples, cored and sliced in rings
1 1/2 cups raisins
Servings: 24
1. In skillet, sauté onions until transparent in three ounces of oil. Remove onions and add remaining oil and chops. Cook for 5 minutes on each side. Remove from skillet.
2. In a large bowl, combine cornstarch and cinnamon. Slowly stir in apple juice until thoroughly combined. Pour mixture in skillet, cook and stir until thick. Place chops and onions in thickened sauce.
3. Arrange apple slices and raisins on top of chops. Cover and cook over low to medium heat for 5 minutes or until apple rings are tender.
4. Place lamb chops on plate and top with apple rings and sauce.
6 ounces oil, divided use
48 American lamb loin chops, double boneless
3/4 cup cornstarch
3 teaspoons cinnamon
2 quarts apple juice
24 small apples, cored and sliced in rings
1 1/2 cups raisins
Servings: 24
1. In skillet, sauté onions until transparent in three ounces of oil. Remove onions and add remaining oil and chops. Cook for 5 minutes on each side. Remove from skillet.
2. In a large bowl, combine cornstarch and cinnamon. Slowly stir in apple juice until thoroughly combined. Pour mixture in skillet, cook and stir until thick. Place chops and onions in thickened sauce.
3. Arrange apple slices and raisins on top of chops. Cover and cook over low to medium heat for 5 minutes or until apple rings are tender.
4. Place lamb chops on plate and top with apple rings and sauce.
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