Lamb With Marmalade Sauce Food

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EASY ORANGE MARMALADE LAMB



Easy Orange Marmalade Lamb image

Just marinate with teriyaki, OJ and garlic too-simple yet tasty blend from my files. Needs up to 12 hours in the refrigerator.

Provided by Oolala

Categories     Kid Friendly

Time 12h2m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 tablespoons teriyaki sauce
1/2 cup orange juice
1 garlic clove, finely minced
1 leg of lamb, butterflied
1/2 cup orange marmalade

Steps:

  • Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
  • Refrigerate, covered, for up to 12 hours, turning occasionally.
  • Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
  • Baste occasionally with teriyaki mixture.
  • Add the orange marmalade during the last half hour of cooking.

Nutrition Facts : Calories 83.2, Sodium 360.2, Carbohydrate 21.4, Fiber 0.2, Sugar 18.9, Protein 0.8

LAMB WITH MARMALADE SAUCE



Lamb with Marmalade Sauce image

Make and share this Lamb with Marmalade Sauce recipe from Food.com.

Provided by Bergy

Categories     Lamb/Sheep

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs boneless lamb, cut into 3/4 " cubes
2 onions, chopped
1 clove garlic, minced
3 tablespoons butter
2 cups bitter orange marmalade (available in specialty shops)
3 tablespoons malt vinegar
2 tablespoons of fresh mint, chopped (or 2 tsp dried)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
pepper

Steps:

  • Melt the butter, over moderate heat, in a large saucepan, add the onions& garlic.
  • Cook until just beginning to brown-5 minutes.
  • Add the lamb and cook until browned lightly 8-10 minutes.
  • Add the marmalade, vinegar, mint, salt& cayenne.
  • Cook, stirring once in a while, covered for about 20 minutes.
  • Season to taste.

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE



Grilled Lamb Shoulder Chops With Fresh Mint Sauce image

I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice.

Provided by PaulaG

Categories     Lamb/Sheep

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 11

2 shoulder lamb chops, 3/4 inch thick
4 coves garlic, peeled, crushed
2 sprigs rosemary, bruised
2 tablespoons pomegranate juice
black pepper
salt
1/3 cup orange marmalade (No sugar or reduced sugar works fine.)
1 tablespoon white vinegar
1 tablespoon water
1/8-1/4 teaspoon crushed red pepper flakes
1/3 cup fresh mint leaves, lightly packed

Steps:

  • Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
  • While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
  • Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
  • About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
  • Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.

MARMALADE GLAZED LEG OF LAMB



Marmalade Glazed Leg of Lamb image

Make and share this Marmalade Glazed Leg of Lamb recipe from Food.com.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 leg of lamb, butterflied
1 tablespoon olive oil
1 teaspoon salt
1/2 cup marmalade
1 tablespoon ginger, minced
1 garlic, minced
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

Steps:

  • Pat the lamb dry and flatten out as much as possible. Remove any excess fat. Brush lightly with oil and sprinkle with salt.
  • Preheat barbecue.
  • Combine ingredients for the glaze and heat.
  • Cook the lamb 15 minutes per side for rare. Brush with the glaze a few times during the cooking. Allow the lamb to rest for 5 - 10 minutes before carving.

Nutrition Facts : Calories 114.6, Fat 2.8, SaturatedFat 0.4, Sodium 869.1, Carbohydrate 22.7, Fiber 0.9, Sugar 16.4, Protein 1.9

PORK TENDERLOIN WITH MARMALADE SAUCE



Pork tenderloin with Marmalade Sauce image

Make and share this Pork tenderloin with Marmalade Sauce recipe from Food.com.

Provided by Norahs Girl

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons whole grain mustard
2 cloves garlic, minced
1 teaspoon dried rosemary
freshly ground pepper
2 (3/4 lb) pork tenderloin
1/2 cup orange marmalade
1/2 cup chicken stock
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 -2 teaspoon cornstarch

Steps:

  • Preheat oven to 400 degrees.
  • In small bowl combine mustard, garlic, rosemary and pepper.
  • Completely cover each tenderloin with mixture.
  • Form roast of uniform thickness and tie with string.
  • Bake for 50-60 minutes .
  • Combine marmalade, stock, ginger and soy sauce in small saucepan.
  • Heat to boiling.
  • Mix cornstarch with water to form thick paste and add it to the sauce.
  • Stir until sauce thickens.
  • Slice the pork and serve with the sauce.

DUNDEE MARMALADE LAMB CHOPS



Dundee Marmalade Lamb Chops image

Thanks to a Mrs. Keiller of Dundee, who bought a load of surplus oranges and made them into marmalade, Dundee will forever be associated with that fruit (and jute and journalism as well as jam). So whenever marmalade is added to a Scottish recipe it is immediately labeled as "Dundee". The quantities below will serve four (unless the chops are very small or the appetites are large).

Provided by Millereg

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 leg lamb chops
2 1/2 fluid ounces vinegar
1/2 teaspoon ground ginger
4 tablespoons keiller's marmalade or 4 tablespoons robertson's marmalade
4 slices oranges, for garnish
2 ounces unsalted butter
2 1/2 fluid ounces water
1/2 teaspoon paprika
salt and pepper, to taste

Steps:

  • You will need a frying pan with a heavy base and a close-fitting lid.
  • First, brown the chops in the butter.
  • Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
  • Place a generous tablespoon of marmalade on the top of each chop.
  • Bring to a slow simmer and cook for 45 minutes on a very low heat.
  • If required, add a little extra water.
  • Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.

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