4 cups onions, chopped
6 ounces oil, divided
48 American Lamb loin chops, double boneless
3/4 cup cornstarch
3 teaspoons cinnamon
2 quarts apple juice
24 small apples, cored and sliced in rings
1 1/2 cups raisins
6 ounces oil, divided
48 American Lamb loin chops, double boneless
3/4 cup cornstarch
3 teaspoons cinnamon
2 quarts apple juice
24 small apples, cored and sliced in rings
1 1/2 cups raisins
Preparation
In skillet, sauté onions in three ounces of oil until transparent. Remove onions and add remaining oil and chops. Cook for 5 minutes on each side. Remove from skillet.
In a large bowl, combine cornstarch and cinnamon. Slowly stir in apple juice until thoroughly combined. Pour mixture in skillet, cook and stir until thick. Place chops and onions in thickened sauce.
Arrange apple slices and raisins on top of chops. Cover and cook over low to medium heat for 5 minutes, or until apple rings are tender.
Place lamb chops on a plate; top with apple rings and sauce.
Recipe provided by theAmerican Lamb Board
