Meats & Main Dishes > Lamb Recipes >
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Orange Lamb Chops Menu
Orange Lamb Chops
Hot Cooked Brown Rice
Spinach & Mushrooms
Coconut Pudding
Orange Lamb Chops
1/2 cup of orange juice
1 tablespoon of vegetable oil
1 tablespoon of lemon juice
1 teaspoon of onion salt
1/2 teaspoon of dry mustard
1/4 teaspoon of ground cinnamon
1/8 teaspoon of garlic powder
eight 4 ounce lamb loin chops
Orange slices
Combine the first 7 ingredients in a 13x9x2 inch baking dish, add chops. Cover, refrigerate for 30 minutes. Drain the marinade into a small saucepan, transfer chops to a lightly greased rack of a broiler pan. Bring marinade to a boil and boil 4 minutes or until slightly thickened. Remove from heat and brush over chops, set remaining marinade aside. Broil the chops 6 inches from heating element, 4 - 5 minutes on each side, basting several times with marinade. Transfer chops to a serving platter and garnish with orange slices. Serve Orange lamb chops immediately. 4 servings. Lamb chops may be cooked over medium coals on the grill.
Spinach & Mushrooms
1 1/2 pounds of fresh spinach
1/4 cup of butter or margarine
1/2 pound of fresh mushrooms, thinly sliced, about 3 cups
1/2 cup of finely chopped onion
Salt and pepper to taste
1/8 teaspoon of ground nutmeg
Discard any wilted or yellowed leaves and pulpy stems of spinach. Wash spinach well, and set aside to drain.
Melt butter in a large Dutch oven over low heat; add mushrooms and onion, and sauté until tender. Gradually add reserved spinach, stirring constantly until spinach wilts.
Stir in salt, pepper, and nutmeg. Cook, uncovered, over high heat 5 minutes, stirring frequently until most of the liquid evaporates. Serve warm. Yield: 4 servings
Coconut Pudding
one 3 1/2 ounce can of flaked coconut, divided
1/4 cup of all purpose flour
1/2 cup of sugar
1 cup of milk, divided
2 eggs, well beaten
2 tablespoons of butter or margarine, melted
1/2 teaspoon of vanilla extract
Spread 1/2 cup of coconut on a baking sheet. Bake at 350 for 5 minutes or until lightly toasted; set aside.
Combine flour, sugar, and 1/3 cup milk in a large mixing bowl, stirring well. Scald remaining milk in a heavy saucepan. Stir hot milk into flour mixture, using a wire whisk. Return mixture to saucepan; cook over medium heat, stirring constantly, until thick and bubbly.
Gradually stir one fourth of hot mixture into eggs; add to remaining hot mixture, stirring constantly. Cook 5 minutes. Whisk in remaining coconut, butter, and vanilla. Spoon into individual serving bowls. Cover and chill several hours.
To serve, sprinkle top of pudding with toasted coconut. Yield 4 servings |
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