Ingredients

1/2 C. unsweetened orange juice
1 Tbsp. orange rind
1/2 tsp. dried thyme
8 lean lamb chops, about 1/2-inch thick
1 Tbsp. low calorie margarine
1 C. fresh mushrooms, sliced
1/2 C. dry white wine

Cooking Instructions

In a shallow baking dish, combine orange juice, orange rind, thyme and pepper to taste; mix well. Trim all excess fat from lamb chops and place in a baking dish. Spoon orange juice mixture over chops; cover and refrigerate 3 to 4 hours, occasionally turning chops. Coat a large skillet with nonstick cooking spray; place over medium high heat until hot. Remove chops from marinade, reserving marinade; arrange in the skillet. Brown chops on both sides, remove from skillet and drain. Reduce heat to medium and melt margarine. Add mushrooms and sauté until just tender. Stir in reserved marinade and wine; bring to a boil. Return lamb chops to skillet. Cover, reduce heat and simmer 10 to 12 minutes, or until sauce is reduced to about 1/2 C.. Transfer lamb chops to platter, spoon orange sauce on top and serve.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)