Orange Lamb Chops - cooking recipe

Ingredients

6 shoulder lamb chops, cut 3/4 inch thick
1/2 teaspoon shredded orange rind
1/4 cup orange juice
1/2 teaspoon dried thyme, crushed
1 1 tablespoon oil or 1 tablespoon butter
salt, to taste
pepper, to taste
1/2 cup sliced mushrooms (if canned, drain before using)
1 teaspoon butter

Preparation

In a small pan, saute sliced mushrooms in 1 teaspoon of butter, until mushroom juices evaporate; then set aside (if using canned mushrooms, omit this step).
Trim excess fat from chops.
Combine orange peel, juice and thyme; spoon mixture over chops.
Let chops marinate for 1 hour at room temperature (or about 3 hours in refrigerator), turn chops once or twice.
Remove chops from marinade, and reserve.
Brown chops on both sides in hot shortening; season with salt and pepper.
Add reserved orange mixture and mushrooms.
Cover pan and simmer for 40 minutes.
Uncover pan and simmer about 5 minutes longer.