Served as main course. Non-vegetarian dish.

8 lamb Rib Chops

2 Tablespoons Vegetable Oil

1/2 cup Orange Juice

2 Tablespoons Honey

2 teaspoons Salt

2 Tablespoons Cornstarch

1 Tablespoon grated Orange peel

In skillet, brown lamb chops in oil; drain well. Thoroughly combine orange juice, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in Crock-Pot. Cover and cook on Low for 6 to 8 hours. If a thicker sauce is desired, remove chops before serving and turn Crock-Pot to High setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring until the sauce is transparent.

Serves: 4

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