Serves: 4
Total Calories: 59

1/2 cup unsweetened orange juice
1 tablespoon orange rind
1/2 teaspoon dried thyme
Fresh ground pepper
8 lean lamb chops, about 1/2 inch thick
1 tablespoon low-calorie margarine
1 cup sliced fresh mushrooms
1/2 cup dry white wine

1. In a shallow baking dish, combine the orange juice, orange rind, thyme, and pepper mix well. Trim all excess fat from lamb chops and place in a baking dish. Spoon orange juice mixture over chops cover and refrigerate for 3 to 4 hours, occasionally turning chops.

2. Coat a large skillet with nonstick cooking spray place over medium-high heat until hot. Remove the chops from the marinade, reserving marinade arrange in the skillet. Brown chops on both sides, remove from skillet, and drain.

3. Reduce heat to medium and melt margarine. Add mushrooms and sauté until just tender. Stir in reserved marinade and wine and bring to a boil.

4. Return lamb chops to skillet cover, reduce heat, and simmer for 10 to 12 minutes or until sauce is reduced to about 1/2 cup. Transfer lamb chops to platter, spoon orange sauce on top, and serve.

EXCHANGES
1/2 Starch
3 Lean Meat

NUTRITION FACTS
Calories 210
Calories from Fat 86
Total Fat 10 grams
Saturated Fat 3 grams
Cholesterol 72 milligrams
Sodium 88 milligrams
Total Carbohydrate 5 grams
Dietary Fiber 1 gram
Sugars 4 grams
Protein 23 grams

Nutritional Facts:

Serves: 4
Total Calories: 59
Calories from Fat: 10

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