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Orange Sauced Lamb Chops

1 tablespoon of cornstarch
1/4 teaspoon of finely shredded orange peel
1/8 teaspoon of ground nutmeg
3/4 cup of orange juice
1 teaspoon of lemon juice
4 lamb loin chops, cut 3/4 inch thick
1/2 cup of seedless green grapes, halved

In a saucepan combine the cornstarch, orange peel, and nutmeg, stir in the orange juice. Cook and stir until thickened and bubbly. Stir in the lemon juice. Brush the chops with sauce. Broil the chops 3 to 4 inches from heat for 4 minutes, turn and brush with sauce again. Broil the chops 5 to 6 minutes longer. Stir the grapes into the remaining sauce, heat through. Spoon the sauce on top of chops. Makes 4 servings

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