1 c. Orange Juice
2 Jalapeno Peppers, seeded and finely chopped
1 tsp. ground Cumin
1/2 tsp Salt, optional
dash Pepper
3/4 c. halved sliced sweet Onion
4 tsp. Corn Starch
1/4 c. Cold Water
1 c. Orange Sections
2 tbsp. minced fresh Cilantro or Parsley
8 Lamb Loin Chops (1 inch thick)

In sauce pan, combine Orange Juice, Jalapeno Peppers, Cumin, Salt, and Pepper. Cook over medium-high heat until mixture begins to simmer. Stir in Onion. Combine Corn Starch and Water until smooth; add to the sauce. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Remove from the heat. Stir in Oranges and Cilantro; keep warm.

Grill the Lamb Chops, covered, over medium-high heat for 12 - 14 minutes, turning once, or until meat thermometer reads 140 for rare; 160 medium-well, or 170 well-done. Serve with orange sauce.

Yield: 4 servings.