(this recipe is missing its second page, and also a title, original photo below)
1kg lamb shoulder, forequarter or best neck chops
1 tablespoon butter
Grated rind of 1 orange
1/2 cup orange juice
2 teaspoons honey
1 teaspoon dry mustard
1 teaspoon chopped fresh mint, or 1/2 teaspoon dried
Salt and pepper to taste
2 teaspoons cornflour
Orange slices & blanched strips of orange to garnish