Chinese-style Lamb

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 small red bell pepper, diced
• 1 teaspoon rice wine vinegar
• 3 mandarin orange segments (packed in 100% juice)
• 1 teaspoon juice, from mandarin orange pkg
• 3 tablespoons hoisin sauce (found in asian aisle)
• 1 -2 tablespoon soy sauce
• 1 tablespoon honey
• 4 -6 drops hot sauce
• 1/4 teaspoon ginger
• 1 pinch red pepper flakes
• 1 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon sesame oil
• 4 boneless lamb chops (about 1/2-inch -thick and around 1 lb. or a little less)
• 1 1/2 tablespoons whole wheat flour
• salt and pepper
• 2 large garlic cloves, minced
• 1 teaspoon canola oil

Recipe

• 1 in a blender or food processor, combine chopped red bell pepper, rice wine vinegar, mandarin oranges and mandarin orange juice.
• 2 blend until liquidy.
• 3 add hoisin sauce, soy sauce, honey, hot sauce, ginger, red pepper flakes, garlic powder, salt, pepper, and sesame oil; blend until smooth. set aside.
• 4 cut lambchops width-wise into thin strips (about 1/4" to 1/2" thick). cut any extra-lengthy strips in half.
• 5 in a shallow pie plate or dish, add the whole wheat flour and season with salt and pepper.
• 6 add sliced lambchops and toss to coat.
• 7 in a large non-stick skillet, add canola oil and heat on medium-high heat. once skillet is very hot, pick up sliced lamb, shaking off excess flour, and put into the pan. sauté for about 1 minute.
• 8 add the minced garlic.
• 9 continue to sauté and stir until lamb is mostly with only some pink left.
• 10 with still a little pink left in the meat, remove meat and garlic from heat to a plate and reserve.
• 11 to same skillet, add sauce mixture and bring to a boil.
• 12 once boiling, add the lamb and garlic and toss to coat and finish cooking, about 2 minutes.
• 13 serve with steamed veggies and/or brown rice and enjoy!