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2 tablespoons orange juice
1 teaspoon Worcestershire sauce
8 American Lamb loin chops, 1-inch thick
CRANBERRY-ORANGE SALSA:
1 medium orange, peeled and chopped, or 1/2 cup mandarin oranges, chopped
1/4 cup finely chopped onion
4 ounces canned chopped green chilies, drained
1/4 cup dried cranberries, soaked in hot water for 10 minutes and drained
1/4 cup orange marmalade
1 tablespoon finely chopped cilantro or parsley
1 tablespoon white vinegar
Servings: 4
1. Combine orange juice and Worcestershire. Brush lamb chops with orange juice mixture.

2. To Grill: Cook over medium-hot coals. Grill 4 inches from coals for 5 minutes. Turn and grill 4 to 6 minutes longer or to desired degree of doneness.

3. To Broil: Cook chops 4 inches from heat source for 5 minutes. Turn and cook 4 to 6 minutes longer or to desired degree of doneness.

4. Cranberry-Orange Salsa: Combine all ingredients. Cover and chill several hours or overnight.
 
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