“Posted in reply to a request. Prep time includes 1 hour marinating time.”
3hrs 5mins

Ingredients Nutrition

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


  1. In a small pan, sauté 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.

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