YIELD: 50 SERVINGS
1 cup peanut oil
50 lamb loin chops, 1” thick
¼ cup salt
1½ cups white vinegar
1½ qts. orange juice
3 cups brown sugar
⅓ cup lemon juice
1 Tbsp. ground ginger
Orange segments (blood oranges), as needed
1. Saute chops seasoned with salt in oil until browned. Transfer to roasting pan; discard any fat. Deglaze pan with white vinegar; loosen pan drippings and bring mixture to a boil.
2. Stir orange juice, brown sugar, lemon juice and ginger into vinegar; combine well. Pour over lamb chops.
3. Bake in 325°F oven for approximately 20 minutes or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
4. Garnish with orange segments and serve.
Photo and recipe: American Lamb Board
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