4 lamb loin chops, cut 1-1/2 inches thick
browning sauce (such as Kitchen Bouquet or Gravy Master)
1/2 cup chopped onion
1 cup orange juice
1 cup fresh or frozen cranberries
1/2 cup sugar
1 tablespoon flour
1 tablespoon Dijon mustard
1 teaspoon grated orange peel
1/2 teaspoon allspice

In 9-inch shallow round dish, place lamb; brush with browning sauce and top with onions. Cook on medium high 70% power in microwave for 12 minutes, turning once. Drain. Place remaining ingredients in large glass measuring cup. Cook on high power in microwave for 6 minutes or until it comes to a boil, stirring twice. Pour sauce over lamb. May freeze at this time. To cook; cook on medium high power for 5 minutes. To cook from freezer: cook on defrost for 10 minutes. Then cook on medium high power for 15 minutes. Stir once, halfway through cooking time. Let stand covered 5 minutes.

Note: Because lamb is naturally tender, it does not need to be cooked on high.

Yield: 4 servings

Per serving: 363 calories, 26 grams protein, 9 grams fat, 44 grams carbohydrates, 2 milligrams iron, 306 milligrams sodium, 80 milligrams cholesterol

From: American Lamb Council