Orange Lamb Chops - cooking recipe

Ingredients

6 shoulder lamb chops (3/4-inch thick)
1/2 tsp. grated orange peel
1/4 c. orange juice
1/2 tsp. dried thyme
1 Tbsp. shortening
1 (3 oz.) can sliced mushrooms, drained

Preparation

Trim excess fat.
Combine orange peel, juice and thyme; spoon over chops.
Let stand 1 hour at room temperature or several hours in refrigerator; turn chops once or twice.
Drain, reserving orange mixture.
Brown chops on both sides in hot shortening.
Season with salt and pepper.
Add orange mixture and mushrooms.
Cover; simmer 40 minutes.
Uncover; simmer 5 minutes more.