Southwestern Lamb Chops!!
First you make the tastey sauce that goes on top of the chops.
I even had all of the ingrediants in the fridge!
1 cup orange juice
2 jalapeno peppers seeded and finely chopped
1 tsp. cumin (or more)
1/2 tsp. salt
dash of pepper
3/4 cup sliced sweet onion (the pipeliner prefers red)
1 cup fresh orange sections
2 tablespoons minced fresh cilantro
In a saucepan, combine the orange juice, jalapeno, cumin salt and pepper. Cook over medium high heat until mixture begins to simmer. Stir in onion.
I added a little more cumin when I added the onion!
Combine 4 teaspoons cornstarch and 1/4 cup cold water until smooth;add to the sauce
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
I like to let the sauce sit, and the flavors linger together while the chops go on the grill.
Just season them with some salt, pepper and rosemary.
Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 F. rare; 160 F., medium-well or 170 F., well done.
Serve with the orange sauce.
We partnered ours with some grilled, cheese stuffed mushrooms.
The pipeliner likes his sauce a little spicier, so I don't always seed the jalapenos. The sauce is also great with porkchops.
Hope this will be one of your new favorites!