Mandarin Lamb Chops

If good smells can make you pee your pants, you should have a few extra pairs on standby when you begin cooking this tasty treat.

• 8 lamb chops (we only had 4)
• 2 tbsp cooking oil
• 1 11 oz can mandarin oranges
• 1 9 oz jar red currant jelly
• 4 tsp cornstarch
• 1 tsp salt
• 1/2 cups light raisins (I don't know what light raisins are, but regular ones were awesome. 2 boxes is 1/2 cup)

Brown chops on both sides in oil in large skillet. Remove from pan; drain oil from pan. Drain oranges; reserve liquid. Blend reserved liquid and jelly. Place jelly mixture over low hear, stirring until melted. Combine cornstarch with 1/2 cup water; blend into jelly mixture over low hear, stirring until smooth. Cook, stirring constantly, until clear; stir in salt. return chops to sauce. Simmer, covered, until cops are tender. Add raisins and oranges; place over medium heat, stirring occasionally, until heated through. Serve with hot rice.

Serves 4

*personal notes

• the recipe is a little confusing; the book is all about saving space. My advice is to just wing it. It's pretty hard to really screw up if you kinda follow the directions.