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Ингредиенты
- 1 c. Fresh or possibly frzn cranberries
- 1/2 c. Sugar
- 1 c. Quick cooking rice
- 1 c. Broth
- 4 x Shoulder lamb chops, 1-inch thick.
- 1 c. Dry red wine
- 1/3 c. Salad oil
- 2 x Garlic cloves, crushed
- 1 tsp Oregano, crushed Salt and pepper to taste
Инструкции
- In small saucepan with boiling water, add in cranberries and sugar. Cook till cranberries pop. In saucepan, combine quick cooking rice and broth. Cook till rice is tender. Set aside and keep covered. Arrange chops in large skillet over medium heat. In 2-c. measure, combine red wine, salad oil, garlic cloves, oregano, salt and pepper. Pour 2-c. mix over chops, turning to coat. Cook on both sides till cooked.
- Serve chops with hot cranberry over rice. Approximately 10 min.
