Kat's
Orange Chops
6 shoulder lamb chops, about 3/4 inch thick
1/2 teaspoon orange zest
1/4 cup orange juice
1/2 teaspoon dried leaf thyme, crumbled
1 tablespoon olive oil
4 ounces sliced mushrooms, or 1 can (3 or 4 ounces), drained
Trim lamb chops. Combine orange zest, orange juice, and thyme. Pour orange
mixture over lamb chops and let stand for at least 3 hours in the refrigerator.
Turn lamb chops a few times to keep coated with orange marinade mixture. Drain
lamb chops, reserving orange marinade mixture. In a large skillet over
medium-high heat, brown lamb chops quickly in hot oil. Reduce heat to
medium-low; add mushrooms and orange mixture. Cover and simmer lamb chops for 30
to 45 minutes. Uncover and simmer for 5 minutes longer. Lamb chops recipe serves
6
Largest Freshwater Lake:
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