Recipe Review: Lamb Chops with Orange and Thyme

Orange glazed lamb chops include thyme and mushrooms.

INGREDIENTS:

• 4 to 6 lamb shoulder chops, about 3/4-inch thick
• 1 teaspoon dried leaf thyme, crushed
• 1/2 teaspoon finely grated orange peel
• 1/4 cup orange juice
• salt and pepper
• 8 ounces sliced mushrooms

PREPARATION:

Trim excess fat from lamb chops. Combine thyme, orange peel, and orange juice. Pour over chops and marinate for at least 3 hours in the refrigerator. Drain; reserve marinade. Brown the lamb chops in a small amount of vegetable oil; season lightly with salt and pepper.

Add marinade and mushrooms to the lamb chops; cover and simmer for 45 minutes, or until tender. Uncover the last 5 minutes of cooking to reduce juices a bit.