Piquant lamb chops

Press, Volume CXIV, Issue 33487, 19 March 1974, Page 7

Piquant lamb chops

Piquant Lamb Chops are crumbed after marinating and served with a delicious sauce. For 4 you will need:— 8 loin lamb chops 2 cups apple juice 3 dessertspoons lemon juice ' 1 clove of garlic j cup fine dried breadcrumbs | teaspoon salt 4 tablespoons butter 2 dessertspoons cornflour 2 dessertspoons brown sugar i teaspoon mace i cup raisins METHOD: Trim any

excess fat from chops. Mix apple juice with lemon juice and pour into shallow dish, add sliced garlic and

arrange chops in this, turning until well coated. Refrigerate for about 2-3 hours, turning occasionally. Remove the garlic and pour off . liquid and reserve. Add salt to breadcrumbs and roll chops in them until evenly and well coated, then fry in hot butter for about 10 minutes or until cooked. Blend cornflour, brown sugar, mace and a good pinch of salt in pan and add the reserved marinade. Bring to the boil, stirring continually. Add raisins and cook over low heat for 5 minutes. Serve this sauce with the chops.