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Ingredientes
- 4 x Loin lamb chops, about 1-inch thick, each weighing 8 ounces
- 2 Tbsp. Flour Salt and freshly grnd black pepper
- 1 Tbsp. Vegetable oil
- 1 c. Orange juice
- 1 c. Chicken broth
- 1/4 tsp Red pepper flakes
- 1/4 c. Unhomogenized peanut butter
Direcciones
- TO PREPARE THE LAMB: Have the butcher remove the bone from the loin.
- With a sharp knife, remove the outside fat and tie a piece of string around the middle of each boneless loin chop so the filet section of the loin won't fall apart when you are cooking it.
- On a flat plate, season the flour with salt and pepper. Dip all sides of the lamb in the seasoned flour and shake off any excess. In a medium non-stick skillet over high heat, heat the oil. When very warm, sear the lamb, on all sides till it begins to get golden brown. Turn the heat to medium low and cook, for about 5 - 10 min per side depending on the thickness of the meat and the degree of doneness you prefer.
- In a wide 10-inch skillet over medium heat, make the sauce by simmering the orange juice, chicken broth and red pepper flakes till only 3/4 c. remains. Whisk in the peanut butter and season to taste with salt and pepper.
- TO SERVE: Remove the cooked lamb to a carving board and carefully remove the string. With tongs, center each piece on a dinner plate and spoon some of the sauce around the lamb. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 498g | |
| Calories 249 | |
| Calories from Fat 127 | 51% |
| Total Fat 14.33g | 18% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 376mg | 16% |
| Potassium 687mg | 20% |
| Total Carbs 26.78g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 20.86g | 14% |
| Protein 4.11g | 7% |
