Lamb Chop and Orange Rice Casserole

Lois Rubens gets credit for this easy lamb recipe.

Rub 4 thick shoulder lamb chops with salt and pepper, then sear briefly in a hot skillet. Place 1 c. raw rice ( not instant!) in the bottom of a shallow buttered baking dish. Top with chops and arrange one 11 oz can mandarin oranges, drained, over the chops. Use the orange liquid along with orange juice or beef broth to equal 3 cups, and pour gently over. Sprinkle with salt, pepper, and 1 tsp dried mint. Bake at 350 for 1 to 1-1/4 hours. Serve it with a romaine & cucumber salad and hot rolls.