Orange Blossom Lamb Recipes

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ORANGE BLOSSOM LAMB



Orange Blossom Lamb image

Make and share this Orange Blossom Lamb recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

8 lamb chops (1 inch thick)
2 tablespoons butter or 2 tablespoons margarine
1 (6 ounce) can orange juice concentrate, thawed
1 medium onion, sliced
2 teaspoons soy sauce
1 teaspoon salt
pepper

Steps:

  • In a large skillet, melt butter.
  • Brown lamb chops on each side.
  • Add remaining ingredients; mix well.
  • Lower the heat; cover and simmer for 20-25 minutes or until the meat is tender, turning chops only once.
  • Serve lamb chops with sauce.

Nutrition Facts : Calories 737.9, Fat 56.5, SaturatedFat 26, Cholesterol 155.9, Sodium 898.7, Carbohydrate 23.3, Fiber 0.8, Sugar 21.1, Protein 32.9

ROASTED LAMB CHOPS WITH ORANGE, GARLIC AND ROSEMARY PESTO RUB



Roasted Lamb Chops With Orange, Garlic and Rosemary Pesto Rub image

This is a knockout dish, and the best part about it is it only looks complicated! It is very simple to make. Ask the butcher for French Trimmed Lamb, where the meat is trimmed slightly from the bone - it is an extremely classic and elegant presentation.

Provided by Pinaygourmet 345142

Categories     Lamb/Sheep

Time 50m

Yield 8-9 serving(s)

Number Of Ingredients 8

1 large garlic clove, minced
2 oranges, zest of, only
2 tablespoons rosemary, finely chopped, plus
rosemary sprig, for garnish
1 tablespoon kosher salt
1 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil
1 rack of lamb, chine bone removed (8 to 9 chops)

Steps:

  • Preheat oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven ‑- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F), 25 to 35 minutes for medium (145 degrees F).
  • Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.

Nutrition Facts : Calories 46.6, Fat 5.1, SaturatedFat 0.7, Sodium 872.5, Carbohydrate 0.4, Fiber 0.1, Protein 0.1

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