Orange Lamb Chops

• 6 shoulder lamb chops, cut 3/4 inch thick
• 1/2 teaspoon shredded orange rind
• 1/4 cup orange juice
• 1/2 teaspoon dried thyme, crushed
• 1 1 tablespoon oil or 1 tablespoon butter
• salt, to taste
• pepper, to taste
• 1/2 cup sliced mushrooms (if canned, drain before using)
• 1 teaspoon butter

1. In a small pan, saute sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
2. Trim excess fat from chops.
3. Combine orange peel, juice and thyme; spoon mixture over chops.
4. Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
5. Remove chops from marinade, and reserve.
6. Brown chops on both sides in hot shortening; season with salt and pepper.
7. Add reserved orange mixture and mushrooms.
8. Cover pan and simmer for 40 minutes.
9. Uncover pan and simmer about 5 minutes longer.

chops, orange rind, orange juice, thyme, oil, salt, pepper, mushrooms, butter

Taken from www.food.com/recipe/orange-lamb-chops-94589 (may not work)