Mandarinlamb Recipes

MARINATED LAMB

Marinated Lamb image

Provided by Jamie Oliver

Time 1h16m

Yield 10 to 12 servings

Number Of Ingredients 20

Ingredients

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces (500 grams) natural yogurt
1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce/400 gram) can chick peas, drained
Ground cumin
Nutmeg
Coriander seeds
Olive oil
Salt and freshly ground black pepper

Steps:

Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.

MANDARIN LAMB

Mandarin Lamb image

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

Ingredients

1 1/2 lbs lean lamb, boneless shoulder cut into 1/2 inch strips
1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced)
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1 cup water
1 1/2 cups water
1/2 teaspoon salt
1 cup uncooked instant brown rice
1/4 cup water
3 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut into rings
1 (11 ounce) can mandarin orange segments, drained

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 PORK

Mandarin Pork image

I often serve this pork with fried rice and Chinese-style vegetables. It also makes a great appetizer by itself. Folks have fun dipping the nuggets into the two homemade sauces.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 17

Ingredients

1 cup soy sauce
1/2 cup canola oil
3 tablespoons honey
1 tablespoon ground ginger
1 tablespoon ground mustard
1 garlic clove, minced
2 pork tenderloins (3/4 to 1 pound each)
SWEET-AND-SOUR SAUCE:
1/2 cup orange marmalade
2 tablespoons cider vinegar
1 tablespoon diced pimientos
1/8 teaspoon paprika
Dash salt
FIRE-HOT MUSTARD:
1/4 cup boiling water
1/4 cup ground mustard
1/2 teaspoon salt

Steps:

Combine the first six ingredients in a large resealable plastic bag; add pork and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Meanwhile, combine sauce ingredients in a bowl; cover and chill. In another bowl, stir boiling water into mustard; add salt and stir until smooth. Cover and let stand at room temperature for 1 hour; chill. , Discard marinade from meat. Grill, covered, over medium heat for 18-20 minutes or until a thermometer reads 160°-170°, turning occasionally. Let stand for 5 minutes before slicing. Serve with sauce and mustard for dipping.

Nutrition Facts :

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