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Lamb chops w/Orange Sauce -- e-w

Source of Recipe

The Complete Quick & Hearty Diabetic Cookbook
Lamb chops w/Orange Sauce
Plan ahead...needs to refrigerate for 3-4 hours.
Serves: 4

1/2 c. unsweetened orange juice
1 T. grated orange peel
1/2 tsp. dried thyme
Fresh ground pepper
8 lean lamb chops, about 1/2-inch thick
1 T. low-calorie margarine
1 c. sliced fresh mushrooms
1/2 c. dry white wine

In a shallow baking dish, combine the first 4 ingredients; mix well. Trim all visible fat from chops and place in baking dish. Spoon orange juice mixture over chops and refrigerate for 3-4 hours, turning occasionally. Remove chops from marinade and reserve marinade. Heat a large skillet coated with nonstick cooking spray until hot and brown chops on both sides. Remove and drain fat.


Reduce heat and melt margarine. Saut� mushrooms just until tender. Stir in reserved marinade and wine; bring to a boil. Return chops to pan; cover and simmer for 10-12 minutes or until sauce is reduced to about 1/2 cup. Place chops on serving platter and top with marinade. Serve.

One serving (2 chops with sauce) equals: 210 calories (86 from fat)...10 gm fat (3 gm saturated)...72 mg cholesterol...3 gm carbohydrate...1 gm fiber...23 gm protein...88 mg sodium ++++ Exchanges: 1/2 starch...3 lean meat +++WWP: 5