In a saucepan, combine orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
2.Combine cornstarch and water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minute or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
3.Grill the lamb chops, covered, over medium-hot heat for 12-14 minutes, turning once, or until a meat thermometer reads 140 degrees F rare; 160 degrees F, medium-well; or 170 degrees F, well done. Serve with orange sauce.
Footnotes
Serving
Suggestions
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Originally Submitted
1/30/2012
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