LAMB: Enjoy this simple but pleasing lamb recipe.

LAMB CHOPS WITH CITRUS-HERB SAUCE:




6 to 8 lamb chops, each 1 ½-inch thick

juice of 1 orange

½ tsp. ground ginger

1 tbsp. honey

½ cup dry white wine

1 tbsp. Dijon mustard

pinch of oregano

salt and freshly ground pepper

2 tbsp. cooking oil



In a large heavy skillet over medium high heat, brown lamb chops in 2 tbsp. hot oil for 2 to 3 minutes on first side and 2-3 minutes on the other side. Add salt and pepper to taste.

Drain off fats from skillet and add orange juice, honey and ground ginger. Bring to a boil and cook together, uncovered, for 3 minutes, or until chops are cooked to desired doneness.

Remove lamb chops and keep warm. Add white wine, scraping off brown bits from bottom and sides of pan. Add mustard and oregano. Whisk constantly and boil briskly until liquid is reduced and sauce is thickened. Adjust seasoning.

Pour sauce over lamb chops to serve.