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What You Need:
(To Serve: 6)
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2 tablespoons vegetable oil
6 eight-ounce shoulder lamb chops, each about 1 inch thick, trimmed of excess fat
2 teaspoons salt
¼ cup white vinegar
1 cup strained fresh orange juice
½ cup brown sugar
1 tablespoon strained fresh lemon juice
½ teaspoon ground ginger
1 large navel orange, cut crosswise into ¼ -inch-thick slices
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350°. In a heavy 10- to 12-inch skillet, heat the vegetable oil over moderate heat until a light haze forms above it.
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2. Sprinkle the lamb chops with the salt and brown them in the hot oil, 2 or 3 at a time, turning them with tongs or a slotted spatula and regulating the heat so they color richly and evenly without burning.
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3. As they brown, transfer the lamb chops to a shallow baking dish large enough to hold them comfortably in one layer.
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4. Discard the fat remaining in the skillet and pour in the vinegar. Bring to a boil over high heat, meanwhile scraping in any brown bits that cling to the bottom and sides of the pan.
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5. Remove the skillet from the heat and stir the orange juice, brown sugar, lemon juice and ginger into the vinegar. Then pour the sauce over the chops.
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6. Basting the chops with orange sauce from time to time, bake uncovered in the middle of the oven for 40 minutes, or until the lamb is tender and shows no resistance when pierced with the point of a small, sharp knife.
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7. To serve, arrange the lamb chops attractively on a heated platter and pour the orange sauce over them. Garnish with the orange slices.
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