Cook Time: 50 minutes
Ingredients:
- 6 shoulder lamb chops, about 3/4 inch thick
- 1/2 teaspoon orange zest
- 1/4 cup orange juice
- 1/2 teaspoon dried leaf thyme, crumbled
- 1 tablespoon olive oil
- 4 ounces sliced mushrooms, or 1 can (3 or 4 ounces), drained
Preparation:
Trim lamb chops. Combine orange zest, orange juice, and thyme. Pour orange mixture over lamb chops and let stand for at least 3 hours in the refrigerator. Turn lamb chops a few times to keep coated with orange marinade mixture. Drain lamb chops, reserving orange marinade mixture. In a large skillet over medium-high heat, brown lamb chops quickly in hot oil. Reduce heat to medium-low; add mushrooms and orange mixture. Cover and simmer lamb chops for 30 to 45 minutes. Uncover and simmer for 5 minutes longer. Lamb chops recipe serves 6.
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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