4 thick shoulder lamb chops
1 c. uncooked (not instant) rice
8 oz. can mandarin oranges
2 1/2 c. beef bouillon
Dried mint, salt & pepper

Sear the lamb chops in their own fat. Pour the rice in bottom of low buttered casserole or glass pan. Place chops over rice and arrange the oranges (drained, save juice) on top. Mix the beef bouillon and the orange syrup and pour over top. Sprinkle 1/2 teaspoon dried mint, salt and pepper on top. Cover and bake at 350 degrees for 45 minutes.