6 - 8 lamb grilling chops
shreds of orange rind
shreds of orange rind
for the Orange glaze
1 teaspoon dry mustard
2 tablespoons brown sugar
1 cup orange juice
1/4 cup cider vinegar
2 tablespoons honey
1 tablespoon soy sauce
freshly ground black pepper
2 tablespoons brown sugar
1 cup orange juice
1/4 cup cider vinegar
2 tablespoons honey
1 tablespoon soy sauce
freshly ground black pepper
method
1. If short loin chops are used, secure 'tails' with wooden cocktail picks.
2. Peel orange rind thinly and cut into fine shreds.
3. Boil rind in a little water for 5 minutes until tender, drain and keep aside.
4. Mix mustard with brown sugar to break up lumps.
5. Add remaining glaze ingredients and stir until sugar is dissolved.
6. Brush some glaze on each side of chops and leave at room temperature for 30 minutes.
7. Cook chops under pre-heated grill, basting often with orange glaze (do not use all the glaze).
8. When chops are cooked, arrange on serving dish and keep warm.
9. Heat remaining glaze in a saucepan and thicken with a cornflour and water paste.
10. Add prepared orange shreds, let glaze boil for 1 minute and pour over chops.
11. Serve immediately.
2. Peel orange rind thinly and cut into fine shreds.
3. Boil rind in a little water for 5 minutes until tender, drain and keep aside.
4. Mix mustard with brown sugar to break up lumps.
5. Add remaining glaze ingredients and stir until sugar is dissolved.
6. Brush some glaze on each side of chops and leave at room temperature for 30 minutes.
7. Cook chops under pre-heated grill, basting often with orange glaze (do not use all the glaze).
8. When chops are cooked, arrange on serving dish and keep warm.
9. Heat remaining glaze in a saucepan and thicken with a cornflour and water paste.
10. Add prepared orange shreds, let glaze boil for 1 minute and pour over chops.
11. Serve immediately.
serving amount
serves: 4 - 6
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