MANDARIN LAMB
Make and share this Mandarin Lamb recipe from Food.com.
Provided by SilentCricket
Categories Lamb/Sheep
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook and stir lamb strips and garlic powder in margarine in a 10-inch skillet, until lamb is brown, about 6 minutes.
- Stir in onion and 1 cup water; heat to boiling.
- Reduce heat; cover and simmer 15 minutes.
- Heat 1 1/2 cups water and 1/2 tsp salt to boiling in 1 1/2-qt.
- saucepan.
- Stir in rice; reduce heat.
- Cover and steam 15 minutes.
- Mix 1/4 cup water, soy sauce, cornstarch, 1/2 tsp.
- salt and pepper.
- Stir into lamb mixture.
- Add green pepper rings, reserving 2 or 3 rings for garnish.
- Cook, stirring constantly until mixture thickens and boils.
- Boil and stir 1 minute.
- Fold in orange segments.
- Serve over rice and garnish with reserved green pepper rings.
- NOTE: Because of the saltiness of soy sauce, you may decrease or omit the salt in the sauce mixture.
Nutrition Facts : Calories 478.6, Fat 23.2, SaturatedFat 10.7, Cholesterol 105.3, Sodium 1453.3, Carbohydrate 38.8, Fiber 3, Sugar 10.5, Protein 28.4
MANDARIN ORANGE ORIENTAL SAUCE LAMB CHOPS WITH RED PEPPER PASTA RECIPE - (4.8/5)
Provided by AllysKitchen
Number Of Ingredients 10
Steps:
- Drain the can of mandarin oranges reserving the liquid for use (will yield about 1 cup of liquid). Put oranges in a bowl & set aside. Drain the 4 individual cups (will yield about 1 cup) of oranges. Put oranges from cups in another bowl. Marinade/Sauce preparation: Put 8 green onions on a hot grill (350-400 degrees) and char about 3-5 minutes. Put the onions and drained oranges from the can on cutting board and finely chop/mince. (Can put in food processor for about 2 minutes.) Put chopped mixture in a bowl and add 2 tablespoons of canola oil, ½ tsp salt and ½ tsp pepper and blend. Lamb Chop Preparation: Use 1 tsp salt and 1 tsp pepper to coat both sides of the lamb chops. Put chops in a shallow pie plate. Remove ¼ cup of the onion/orange mixture and coat the lamb chops. Let them marinade as you finish making the sauce. Making Sauce: Put ½ cup oil in a saucepan over burner on medium high. Add garlic, ½ tsp salt, 1 tsp pepper, and sauté about 2 minutes. Add remaining onion/orange chopped mixture, marmalade jam, ½ tsp Korean sweet and spicy sauce, and let it come to a boil for about 7-10 minutes. Reduce heat to low and simmer about 15-20 minutes to thicken the sauce. Stir occasionally. Meanwhile, make the garnish and grill the lamb chops. Making Garnish: Put the drained oranges from the 4 individual cups in a skillet coated with cooking spray. Sauté on a medium high burner about 4-5 minutes. Remove from heat. Chiffonade slice the remaining green onions and add to the oranges. Remove from blaze. Set aside for plating. Grilling Lamb Chops: Coat grill with cooking spray. Heat to 400 to 450 degrees. Cook lamb chops about 3-4 minutes per side. Remove to a plate and let rest about 5 minutes. Noodles: Prepare noodles according to package directions. Drain and toss in about ½+ cup of the warm thickened sauce and 1 tbl (taste to see if more is needed for spiciness) of the Korean sweet & spicy sauce. Serve & watch your guests experience nirvana!
ORIENTAL LAMB STEAKS
Steps:
- Marinate lamb steaks in soy sauce seasoned with chopped garlic and grated ginger. Let the meat stand in this mixture for 5 to 6 hours and turn it often. Grill as for lamb steaks , brushing with the marinade during cooking. Omit salt and pepper.
- Serve with fried rice and broiled pineapple fingers.
MANDARIN LAMB CHOPS WITH MINT
This recipe comes from a Hadassah cookbook. There is no garlic called for in the ingredients but I would use some to season the lamb.
Provided by Oolala
Categories White Rice
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Sear chops briefly in their own fat (can use some garlic if you like on the lamb).
- Place uncooked rice in a greased casserole.
- Set chops over the rice and arrange oranges on top.
- Pour in the bouillon.
- Sprinkle with the dried mint, salt and pepper.
- Cover and bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 662, Fat 38.7, SaturatedFat 17, Cholesterol 105.8, Sodium 591.2, Carbohydrate 48.9, Fiber 2, Sugar 8, Protein 27.5
LAMB POT ROAST WITH ORANGES AND OLIVES
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Provided by Taylor Boetticher
Categories Lamb Olive Roast Christmas Hanukkah Passover Sukkot Dinner Buffet Orange Christmas Eve Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2" before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.
- Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1" border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1" intervals with kitchen twine.
- Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30-40 minutes. Remove lamb from oven.
- Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2-3 hours. Season with salt and pepper, if needed.
- Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.
- DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.
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