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Curry Lamb Chops

"My husband and I are retired but busy, so I rely on quick dishes like this."—Lois Szemko, East Islip, New York.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 4 bone-in lamb loin chops (4 ounces each)
  • 1 tablespoon canola oil
  • 3/4 cup orange juice
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 teaspoons grated orange zest
  • 1 teaspoon curry powder
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional

Directions

  • In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.
  • Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.
Nutrition Facts
2 lamb chops (calculated without rice): 337 calories, 17g fat (4g saturated fat), 90mg cholesterol, 402mg sodium, 15g carbohydrate, 1g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1 fat.

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