8 lamb rib chops
2 tbsp. vegetable oil
1/2 c. orange juice
2 tbsp. honey
2 tbsp. salt
2 tbsp. cornstarch
1 tbsp. grated orange peel

In skillet, brown lamb chops in oil; drain well thoroughly. Combine orange juice, honey, salt, cornstarch and grated orange peel. Brush browned lamb chops with orange mixture and place in crock pot. Cover and cook on low setting for 6 to 8 hours.

If a thicker sauce is desired, remove chops before serving and turn to high setting; stir in a mixture of 2 tablespoons cornstarch and 1/4 cup water. Cook, stirring, until the sauce is transparent. 4 servings (about 2 1/2 quarts).