Southwestern Lamb Chops

• 1 cup orange juice
• 2 jalapeno peppers, seeded and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, optional
• Dash pepper
• 3/4 cup halved sliced sweet onion
• 4 teaspoons cornstarch
• 1/4 cup cold water
• 1 cup fresh orange sections
• 2 tablespoons minced fresh cilantro
• 8 lamb loin chops (1 inch thick and 4 ounces each)

1. In a small saucepan, combine the orange juice, jalapeno, cumin, salt if desired and pepper. Cook over medium-high heat until mixture begins to simmer. Stir in onion.
2. Combine cornstarch and water until smooth; gradually add to the sauce. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in oranges and cilantro; keep warm.
3. Grill lamb chops, covered, over medium heat or broil 4-6 in. from the heat for 4-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Serve with orange sauce.

orange juice, peppers, ground cumin, salt, pepper, sweet onion, cornstarch, cold water, fresh orange sections, fresh cilantro, loin chops

Taken from www.tasteofhome.com/recipes/southwestern-lamb-chops/ (may not work)