Lemony Lamb Chops
6 shoulder lamb chops (cut 3/4 inch thick)
1/3 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
Dash of freshly ground black pepper
1 tablespoon cornstarch
2 tablespoons water
1/4 teaspoon grated lemon peel
Trim excess fat from chops. In large skillet, cook trimmings until about 1 tablespoon of fat accumulates; discard trimmings. Slowly brown chops in fat on both sides (about 15 minutes). Combine the 1/3 cup water, lemon juice, Worcestershire sauce, salt, oregano and pepper; pour over meat. Cover and cook over low heat for 30 minutes, or until tender. Remove meat to warm platter. Pour pan juices into measuring cup; skim off fat. Add water, if necessary, to equal 1 cup liquid. Return liquid to skillet. Blend together cornstarch and remaining 2 tablespoons water. Add to skillet, along with lemon peel. Cook and stir until thickened and bubbly. Pass lemon sauce with meat.
Makes 6 servings.
(From Mama’s Corner)
6 shoulder lamb chops (cut 3/4 inch thick)
1/3 cup water
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
Dash of freshly ground black pepper
1 tablespoon cornstarch
2 tablespoons water
1/4 teaspoon grated lemon peel
Trim excess fat from chops. In large skillet, cook trimmings until about 1 tablespoon of fat accumulates; discard trimmings. Slowly brown chops in fat on both sides (about 15 minutes). Combine the 1/3 cup water, lemon juice, Worcestershire sauce, salt, oregano and pepper; pour over meat. Cover and cook over low heat for 30 minutes, or until tender. Remove meat to warm platter. Pour pan juices into measuring cup; skim off fat. Add water, if necessary, to equal 1 cup liquid. Return liquid to skillet. Blend together cornstarch and remaining 2 tablespoons water. Add to skillet, along with lemon peel. Cook and stir until thickened and bubbly. Pass lemon sauce with meat.
Makes 6 servings.
(From Mama’s Corner)
