Preparation:
In skillet, brown lamb chops in oil; drain well. Thoroughly combine ornage juice, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in Crock-Pot. Cover and cook on Low for 6 to 8 hours.
If a thicker sauce is desired, remove chops before serving and turn Crock-Pot to High setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring until the sauce is transparent. |
