Lamb Chop Bake
4 each lamb chops, 1/2 inch thick shoulder
2/3 cup orange juice
2 cans chicken and rice soup
2 tablespoons brown sugar
2 teaspoons dijon mustard
1 teaspoon worcestershire sauce
1 cup rice
brown the lamb chops in small amounts of hot shortening, season with salt
and pepper. In small baking dish, combine 1/2 c. uncooked long-grain
rice, 1/3 cup orange juice and the soup. Arrange chops on top. Cover and
bake in a moderate oven for 30 minutes (350 degrees).
Mix the brown sugar, mustard and worcestershire sauce. Uncover chops and
brush with mixture. Bake additional 25 minutes. Serves 4.