Ingredients
8 lamb loin chops
1 tsp dried thyme
2 tsp dried oregano
2 garlic cloves, minced
1 cup fresh raspberries
2 tbsp orange juice
2 tbsp corn starch
¼ cup sugar
Preparation
Rub dried oregano and thyme on each lamb chop. Place in the crockpot.
Sprinkle with minced garlic and cook on low heat for about 5 hours or until meat is tender and cooked to desired doneness.
Puree the raspberries in a blender or mixer.
Combine in a skillet with cornstarch, orange juice and sugar. Mix well.
Let simmer for 5 minutes.
Let cool and serve the sauce atop lamb chops.
