Southwestern Lamb Chops
Recipe type: Lamb
Prep time: 
Cook time: 
Total time: 
  • 1 cup orange juice
  • 2 jalapeno peppers, seeded and finely chopped*
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • Dash pepper
  • ¾ cup halved, sliced sweet onion
  • 4 teaspoons cornstarch
  • ¼ cup cold water
  • 1 cup fresh orange sections
  • 2 tablespoons minced fresh cilantro
  • 8 lamb loin chops (1-inch thick)
  1. In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
  2. Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
  3. Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.


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