8 rib lamb chops — (1 inch thick)
2 tablespoons butter or margarine
6 ounce can orange juice concentrate — thawed
1 medium onion — sliced
1 to 2 tsps. soy sauce
1 teaspoon salt
1 dash pepper
In a largeskillet, brown lamb chops in butter. Add remaining ingredients; mix well. Reduce heat; cover and simmer for 20-25 minutes or until the meat is tender, turning once. to serve, spoon sauce over lamb. Submitted by Felicia Johnson of Oak Ridge, LA who says this is special main dish, easily assembled and delicious. She serves it with Almond Currant Rice, Dilly Sweet Peas and Minty Fruit Ice (all in file). Quick Cooking Magazine, March/April ’98, p. 18 MC formatting by bobbi744@acd.net ICQ#2099532