EASY ORANGE MARMALADE LAMB
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
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
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
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
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
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
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
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
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
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
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
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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