Recipe - Hip-Hop Lamb Chops

1 cup Fresh or frozen cranberries
One half cup Sugar
1 cup Quick cooking rice
1 cup Broth
4 Shoulder lamb chops; 1inch
thick.
1 cup Dry red wine
1/3 cup Salad oil
2 Garlic cloves; crushed
1 teaspoon Oregano; crushed
Salt and pepper to taste

In small saucepan with boiling water, add cranberries and sugar. Cook until
cranberries pop. In saucepan, combine quick cooking rice and broth. Cook
until rice is tender. Set aside and keep covered. Arrange chops in large
skillet over medium heat. In 2cup measure, combine red wine, salad oil,
garlic cloves, oregano, salt and pepper. Pour 2cup mixture over chops,
turning to coat. Cook on both sides until cooked.

Serve chops with warm cranberry over rice. Approximately 10 minutes.

Per serving (excluding unknown items): 1212 Calories; 73g Fat (60% calories
from fat); 1g Protein; 107g Carbohydrate; 0mg Cholesterol; 153mg Sodium

By Patty designwest@ameritech.net on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2100

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