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Lamb Chops with Prunes

Rated as 4.2 out of 5 Stars

"SINCE I grow my own oranges, I often experiment by adding them to my favorite foods. I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb. -Margaret Pache, Mesa, Arizona"
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40 m servings
Original recipe yields 4 servings


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  1. In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb.


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LOVED this recipe. I didn't have prunes on hand so I used dried fig's. What a wonderful combination of flavor. Also added more OJ to the sauce to thin it out a bit. FABULOUS!!

this was OKay, not great. We probably will not repeat this recipe

Good, but with soo many flavors going on, I had a hard time tasting the lamb. It needed something to cut through the sweetness.

This recipe was vvery easy and tasted great! This was my first time cooking or eating lamb chops.

What a delicious and healthy dish. My husband and I loved it. Sweet and spicy at the same time. Instead of reg black pepper I used cayenne pepper. OMG!