4 lamb shoulder chops
3 tbsp. butter
3 tbsp. water
1 tsp. vinegar
1 tsp. salt
1/8 tsp. pepper
1/4 c. finely chopped mint leaves
2 tbsp. sugar
1 tbsp. grated orange peel
1/2 c. orange juice
1 tsp. cornstarch

In large skillet over medium heat, brown chops in butter, about 20 minutes. Reduce heat; slowly add 2 tablespoons water, 1 teaspoon vinegar, salt and pepper, stirring to mix well. Cover and simmer 20- 30 minutes.

In saucepan mix next 4 ingredients. Cook 2-3 minutes. Strain. Return to heat. Bring to a boil.. Blend cornstarch with 1 tablespoon water. Stir into boiling sauce. Stir and simmer 1-2 minutes. Serve over chops.