YIELD: 50 SERVINGS 1 cup peanut oil50 lamb loin chops, 1” thick¼ cup salt1½ cups white vinegar1½ qts. orange juice3 cups brown sugar⅓ cup lemon juice1 Tbsp. ground gingerOrange segments (blood oranges), as needed 1. Saute chops seasoned with salt in oil until browned. Transfer to roasting pan; discard any fat. Deglaze pan with white vinegar; loosen pan drippings and bring mixture to a boil. 2. Stir orange juice, brown sugar, lemon juice and ginger into vinegar; combine well. Pour over ...
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