Recipe - Lamb With Greens And Citrus Sauce

1 cup Orange juice
One half cup Both; ( can be chicken, I
use Veg)
1 lg Shallot
One fourth teaspoon Curry powder
2 teaspoon Vegetable oil
1 teaspoon Lemon juice
One half teaspoon Salt
1 Boneless leg of lamb cut or sliced up
or 6 to 8 chops cut or sliced up thin
1 pack Asian mixed greens or baby
spinach leaves; stems
trimmed

Prep time 10 min Cooking time 30 min

1. Bring orange juice, broth, shallot, and curry powder to a boil in small
sauce pan over high heat; boil 20 min, or until reduced to One half cup and
slighty syrupy. remove from heat. Stir in oil, lemon juice, and salt

2. Heat a large nonstick skillet over medium high heat. Spray with
vegetable cooking spray. Cook lamb 6 to 8 minutes per side (depending on
thickness) until brown and cooked through. Serve over greens topped with
dressing

I serve this with couscous here is the recipe, it a great side dish for the
meal
Posted to JEWISHFOOD digest by Yaoraha Yaoraha@aol.com on Apr 20, 1998