Ingredients
4 bone-in loin lamb chops (about 3/4 pound)1 tablespoon vegetable oil1/2 cup chopped onion1/2 cup diced peeled tart apple1/2 teaspoon curry powder4 teaspoons all-purpose flour1/2 teaspoon salt1/2 teaspoon sugar1/4 teaspoon ground mustard1-1/3 cups chicken broth2 tablespoons lemon juiceHot cooked rice
Preparation
In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat.
Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.
