In a shallow baking dish, combine the orange juice, orange rind, thyme and pepper to taste; mix well. Trim all excess fat from lamb chops and place in a baking dish. Spoon orange juice mixture over chops; cover and refrigerate 3-4 hours, occasionally turning chops. Coat a large skillet with nonstick cooking spray; place over medium high heat until hot. Remove the chops from the marinade, reserving marinade; arrange in the skillet. Brown chops on both sides, remove from skillet and drain. Reduce heat to medium and melt margarine. Add mushrooms and saut, until just tender. Stir in reserved marinade and wine and bring to a boil. Return lamb chops to skillet; cover, reduce heat and simmer 10-12 minutes or until sauce is reduced to about 1/2 cup. Transfer lamb chops to platter, spoon orange sauce on top and serve.

Per serving: calories 341, fat 14.9g, 42% calories from fat, cholesterol 122mg, protein 39.6g, carbohydrates 5.9g, fiber 1.1g, sodium 145mg.

Exchanges: Lean Meat 3, Starch 1/2.

Mc Formatted & Mc Busted by Barb at Possum Kingdom

time.