Orange And Leek Lamb Recipes

PEKING LAMB WITH LEEKS

Steps:

• In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.
• Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.
• In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.
• In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.
• In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice.

LAMB STEW WITH ORANGE

Steps:

• Heat oil in an 8-quart Dutch oven or other large pot over high heat until hot but not smoking. Season meat lightly with salt and pepper and sear in oil until browned on all sides, about 5 minutes. Add onions and garlic and cook an additional 5 minutes. Add tomato paste and stir to incorporate, cooking for 2 to 3 minutes. Add celery, carrots, parsnips, chick peas, wine, chicken broth, tomato sauce, orange zest, segments and juice, and cumin. Bring to a boil, then reduce heat, cover and simmer until lamb is tender, about 90 minutes. Season with salt and pepper to taste. Remove from heat, cool slightly, and ladle into bowls. Top with fresh mint and serve.

LAMB STEW WITH LEEKS AND POTATOES

Steps:

• Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
• Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
• Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
• Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.

GREEK ROAST LAMB AND POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
• Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
• Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

BUTTERFLIED LEG OF LAMB WITH THYME AND ORANGE

Steps:

• Combine thyme, orange peel, garlic, salt, and pepper in small bowl. Open lamb on rimmed baking sheet. Using small sharp knife, make twelve 1/2-inch-deep slits on each side of lamb. Fill each slit with 1/2 teaspoon thyme mixture. Rub any remaining thyme mixture over both sides of lamb. Brush lamb lightly with olive oil. (Can be prepared ahead. Let stand 2 hours at room temperature or cover and refrigerate up to 1 day.)
• Preheat broiler. Broil lamb 4 inches from heat source until brown and crusty and meat thermometer inserted into thickest part registers 125°F to 130°F for medium-rare, about 8 minutes per side. Transfer lamb to platter. Let stand 15 minutes. Slice thinly across grain.

ROAST LEG OF LAMB WITH ORANGE, ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 450°F.
• Rinse the lamb and pat dry with kitchen towels.
• Peel the orange layer of rind from the orange, into strips about 2cm by 1cm.
• Cut a few of the garlic cloves lengthways into batons about 2mm across.
• Take a strip of orange peel, wrap it around a couple of the garlic batons and a few rosemary leaves. With a very sharp knife, make a deep whole in the lamb and push the parcel into the meat, deep enough so that you can't see it. (Don't be afraid here - the deeper it goes, the more the flavours will infuse).
• Repeat all over the lamb until you've used all the orange peel. Don't forget the underneath.
• Allow to rest for about an hour.
• With the flat of a knife, bash the remaining garlic cloves (unpeeled) and place them in the bottom of a roasting tray. Lay the remaining rosemary sprigs on top, then lay the lamb on these.
• Cut the orange in half and squeeze the juices and flesh over the lamb, rubbing it in, and add the extra orange juice to the pan.
• Pour over a good glug of olive oil, and season well with salt.
• Place, uncovered, in the oven and cook for 20mins.
• Reduce the temperature to about 350F and put a temperature probe into the thickest part of the lamb.
• Check occasionally and, if required, add a little water to the pan.
• Once the internal temperature reaches 130F, remove the lamb from the oven, put on a warmed plate and cover well, with foil and *plenty* of tea towels. Set aside.
• Put the roasting tray on the hob, over a medium heat, and add the red wine and stock cube. You may need to add more water here, depending on how much has evaporated in the oven.
• Reduce until thickened to a gravy consistency. Serve over your lamb, accompanied with roast potatoes and mint sauce.

ROASTED ORANGE LEG OF LAMB

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Grease a roasting pan with olive oil.
• Rub seasoned salt over leg of lamb.
• Mix flour and mustard together in a bowl. Rub over leg of lamb. Transfer to the prepared roasting pan.
• Roast leg of lamb in the preheated oven until browned, about 20 minutes.
• Reduce oven temperature to 325 degrees F (160 degrees C). Add orange juice, onion, and water to the roasting pan. Continue baking lamb, basting with orange juice and water every 30 minutes, until tender, about 2 1/2 hours.

BRAISED LEEKS WITH ORANGE

Steps:

• Preheat oven to 375 degrees. Heat a very large ovenproof skillet with a lid over medium high. Add oil and swirl to coat pan. Add leeks in as close to a single layer as possible. Cook until beginning to brown, 4 to 5 minutes. Add orange juice and stock and season with 1 1/4 teaspoons of salt. Turn leeks over and place oranges and thyme on top. Bring liquid to a boil.
• Cover and place in oven until leeks are tender, about 30 minutes. Remove from oven and turn oranges over, spooning some liquid over the top. Return to oven, uncovered, and cook until oranges and leeks are browning and liquid is syrupy, spooning liquid over the top twice, about 30 minutes more. If necessary, remove from oven and boil over high heat until liquid reaches desired consistency, about 1 minute more.

SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI

Steps:

• Preheat oven to 400 degrees.
• Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
• Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
• Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.

ORANGE BLOSSOM LAMB

Steps:

• In a large skillet, brown lamb chops in butter over medium heat. Add remaining ingredients; mix well. Reduce heat; cover and simmer for 20-25 minutes or until the meat is tender, turning once. To serve, spoon sauce over the lamb.

BRAISED ORANGE ROUGHY WITH LEEKS

Steps:

• Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
• Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.