|
Ingredients
1/2 cup orange juice (no sugar added)
1 tbsp each Dijon-style mustard, teriyaki
sauce, and freshly squeezed lemon juice
1 tsp minced pared gingerroot
2 lamb loin chops (5 ounces each)
1 tsp cornstarch
Method
-
In a shallow bowl (not aluminum *) large
enough to hold lamb in a single layer combine orange juice, mustard,
teriyaki sauce, lemon juice, and gingerroot and mix well; add lamb and
turn to coat.
-
Cover with plastic wrap and refrigerate
for at least 30 minutes.
-
Arrange lamb chops on rack in broiling
pan, reserving marinade, and broil, turning once, 3 to 4 minutes on
each side or until done to taste.
-
While lamb chops are broiling prepare
sauce.
-
In small saucepan combine reserved
marinade and cornstarch and stir to dissolve cornstarch; cook over
medium-high heat, stirring constantly, until mixture comes to a boil.
-
Reduce heat to low and cook, stirring
frequently, until sauce is thickened, 3 to 4 minutes.
-
Serve lamb chops topped with sauce.
-
MAKES 2 SERVINGS.
* It's best to marinate in glass or
stainless-steel containers; ingredients such as orange juice and lemon
juice may react with aluminum, causing color and flavor changes in
food.
Notes:
-
If you are never tried fresh ginger, you
are in for a wonderful surprise.
-
It is much better tasting than the dried,
powdered ginger you keep on your spice shelf.
-
Store unpeeled fresh ginger in a sealed
plastic bag in your refrigerator vegetable crisper.
|
