1 cup peanut oil
50 American lamb loin chops, 1-inch thick
1/4 cup salt
1 1/2 cups white vinegar
1 1/2 quarts orange juice
3 cups brown sugar
1/3 cup lemon juice
1 tablespoon ground ginger
as needed orange segments (blood oranges)
Servings: 50
1. Sauté chops seasoned with salt until browned. Transfer to roasting pan; discard any fat. Deglaze pan with white vinegar; loosen pan drippings and bring mixture to a boil. Remove from heat.
2. Stir orange juice, brown sugar, lemon juice and ginger into vinegar; combine well. Pour over lamb chops.
3. Bake in 325º F oven for approximately 20 minutes or until desired degree of doneness: 145º F for medium-rare, 160º F for medium or 170º F for well.
4. Garnish with orange segments and serve.
50 American lamb loin chops, 1-inch thick
1/4 cup salt
1 1/2 cups white vinegar
1 1/2 quarts orange juice
3 cups brown sugar
1/3 cup lemon juice
1 tablespoon ground ginger
as needed orange segments (blood oranges)
Servings: 50
1. Sauté chops seasoned with salt until browned. Transfer to roasting pan; discard any fat. Deglaze pan with white vinegar; loosen pan drippings and bring mixture to a boil. Remove from heat.
2. Stir orange juice, brown sugar, lemon juice and ginger into vinegar; combine well. Pour over lamb chops.
3. Bake in 325º F oven for approximately 20 minutes or until desired degree of doneness: 145º F for medium-rare, 160º F for medium or 170º F for well.
4. Garnish with orange segments and serve.
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