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LAMB CHOPS WITH MANDARINS

6 middle loin chops
2 tsp cornflour
butter
salt and pepper
1 Tbs water
1/2 cup white wine
1/2 cup mandarin juice
1/2 cup mandarin segments
watercress or parsley

Trim the chops so the are neat and free from any excess fat. Roll
the tails up so the chops make a round, if necessary secure with
a toothpick. In a large pan, heat just enough butter to cover the
bottom of the pan and brown the chops on both sides. Season lightly
with salt and pepper. Add the wine and mandarin juice. Cover,
lower heat and simmer until the meat is quite tender--About 30
mins. When it is cooked, lift the meat on to a serving plate and
keep warm. Mix the cornflour and water to a smooth paste and stir
into the pan juices. Cook quickly with regular stirring until they
thicken slightly. Add the mandarin segments to the sauce and cook
about 1 minute. Pour the sauce over the chops and garnish with
parsley. Serves 6.

Note: To make mandarin juice, crush mandarin segments and strain
the juice from them.

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