Lamb Chops with Mandarins

1. 1

   Trim the chops so the are neat and free from any excess fat.

2. 2

   Roll the tails up so the chops make a round, if necessary secure with a toothpick.

3. 3

   In a large pan, heat just enough butter to cover the bottom of the pan and brown the chops on both sides.

4. 4

   Season lightly with salt and pepper.

5. 5

   Add the wine and mandarin juice.

6. 6

   Cover, lower heat and simmer until the meat is quite tender--About 30 mins.

7. 7

   When it is cooked, lift the meat on to a serving plate and keep warm.

8. 8

   Mix the cornflour and water to a smooth paste and stir into the pan juices.

9. 9

   Cook quickly with regular stirring until they thicken slightly.

10. 10

    Add the mandarin segments to the sauce and cook about 1 minute.

11. 11

    Pour the sauce over the chops and garnish with parsley.

12. 12

    N.B.---- To make mandarin juice, crush mandarin segments and strain the juice from them.

13. 13

    Cheers, Doreen Doreen Randal, Wanganui.

14. 14

    New Zealand.

* Per serving · 4 servings · Values may vary.

No additional tips available.