Lamb Chops with Orange and Thyme

Ingredients:

• 4 to 6 lamb shoulder chops, about 3/4-inch thick
• 1 teaspoon dried leaf thyme, crushed
• 1/2 teaspoon finely grated orange peel
• 1/4 cup orange juice
• salt and pepper
• 8 ounces sliced mushrooms

Preparation:

1. Trim excess fat from lamb chops.
2. Combine thyme, orange peel, and orange juice.
3. Pour over chops and marinate for at least 3 hours in the refrigerator.
4. Drain; reserve marinade.
5. Brown the lamb chops in a small amount of vegetable oil; season lightly with salt and pepper.
6. Add marinade and mushrooms to the lamb chops; cover and simmer for 45 minutes, or until tender. #Uncover the last 5 minutes of cooking to reduce juices a bit.