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Ingredient List:
1/2 C. Spicy Orange
Sauce
(Starport 127R)
4 Lamb Chops
12 Prawns, shelled,
butterflied
2 Tbsp. Extra virgin olive oil
1/2 lb. Fresh broccoli or
seasonal vegetables
¼ C. Red wine
1 Tbsp. Butter
1 Tbsp. Garlic, finely minced
Serving: 2
Photo shown one serving
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Instructions:
1. Trim excess fat from lamb chops and marinate chops and
prawns with 2 Tbsp. of Spicy Orange Sauce and 1 Tbsp. of olive oil
about 15 minutes.
2. Blanch broccoli in boiling water for about 30 seconds.
3. Heat a sauté pan at medium heat add oil when hot, about 30
seconds.
4. Put in lamb chops and cook about 3 minutes, turn chops and
add in prawns and garlic.
5. Cook another 3 minutes. Turn prawns at least once.
6. Remove chops & prawn and reduce heat to low.
7. Add in 1 Tbsp. of butter, wine and remaining Spicy Orange
Sauce. Stir and bring to a boil, let sauce reduce and become sticky,
then spoon sauce over lamb chops.
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