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Lamb Chops with Orange Sauce

Source of Recipe

The Complete Quick & Hearty Diabetic Cookbook - e-mail

Lamb Chops with Orange Sauce
Plan ahead...needs to refrigerate for 3-4 hours.

Exchanges
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. Sauté 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