Lamb
Chops in Orange Sauce
Recipe from American Lamb Board |
Ingredients
1 cup Peanut oil
25 Loin Lamb Chops
1/8 cup salt
3/4 cupwhite vinegar
24 ounces orange juice
1-1/2 cups brown sugar
1/6 cup lemon juice
1/2 Tablespoon ground ginger
orange segments (blood oranges) as needed
Preperation:
Saute chops seasoned with salt until browned. Transfer to roasting
pan; discard any fat. Deglaze pan with white vinegar; loosen pan drippings
and bring mixture to a boil. Remove from heat. Stir orange juice,
brown sugar, lemon juice and ginger into vinegar; combine well. Pour
over lamb chops. Bake in 325 degrees F oven for approximately 20 minutes
or until desired degree of doneness: 145 degrees F for medium-rare,
160 degrees F for medium or 170 degrees F for well. Garnish with orange
segments and serve.
Yield: 50 serving(s)
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Recipe Developed by Executive Chef Manny Serpa,
formerly of the The Palace Grill, Santa Barbara, CA
Photo
and Recipe funded by America's Beef & Veal Producer's through the
Cattlemen's Beef Board
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Sauce:
Yield: About 13 cups
3/4 cup garlic,
chopped
3/4 cup unsalted butter
6 cups reduced veal stock
3 cups beer, preferably New Orleans Dixie Beer
3 cups Worcestershire sauce (see note)
3/4 cup fresh lemon juice
1/4 cup finely chopped fresh rosemary
1 tablespoon ground three-pepper blend (white, red and black)
Veal Chops:
7-1/2 to
9 pounds (12 chops) Veal Loin Chops, 12 ounces each,
1/2 cup olive oil
salt and black pepper as needed
Mushrooms:
2 pounds assorted
wild mushrooms, such as cremini, oyster, shiitake, sliced if large
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| Calypso
Pork Chops |
Ingredients:
6 boneless
pork chops, about 4 ounces each
1 cup chicken broth
1/2 cup orange juice
2 tablespoons dark rum (optional)
2 tablespoons lime juice
2 tablespoons brown sugar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Preparation:
Combine
all ingredients in a self-sealing plastic bag, seal bag and refrigerate
for 4 to 24 hours. Remove chops from marinade, discarding leftover marinade.
Grill chops quickly over indirect heat in covered grill about 10 to
12 minutes, turning once to brown both sides.
Serving
Suggestions:
You will
love the grilled flavor of these delicious chops. The marinade is made
with basic ingredients you probably already have in your pantry. Serve
chops with steamed green beans, rice and corn bread.
Makes 6
servings
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