Lamb Chops with Cranberry-Orange Salsa

• From: American Lamb Board

Ingredients

• 2 tablespoons orange juice

• 1 teaspoon Worchestershire sauce

• 8 American Lamb loin chops, 1-inch thick

• Cranberry-Orange Salsa1 medium orange, peeled and chopped, or 1/2 cup mandarin oranges, chopped

• 1/4 cup finely chopped onion

• 1 can (4 ounces) chopped green chilies, drained

• 1/4 cup dried cranberries, soaked in hot water for 10 minutes and drained

• 1/4 cup orange marmalade

• 1 tablespoon finely chopped cilantro or parsley

• 1 tablespoon white vinegar

Orange marmalade and cranberries give these lamb chops a festive feel.

Directions

• Combine orange juice and Worcestershire. Brush lamb chops with orange juice mixture.
• To GrillCook over medium-hot coals. Grill 4 inches from coals for 5 minutes. Turn and grill 4 to 6 minutes longer or to desired degree of doneness.
• To BroilCook chops 4 inches from heat source for 5 minutes. Turn and cook 4 to 6 minutes longer or to desired degree of doneness. Serve chops with Cranberry-Orange Salsa.
• Cranberry-Orange SalsaCombine all ingredients. Cover and chill several hours or overnight.