MANDARIN LAMB
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
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 ORANGE ORIENTAL SAUCE LAMB CHOPS WITH RED PEPPER PASTA RECIPE - (4.8/5)
Provided by AllysKitchen
Number Of Ingredients 10
Steps:
- Drain the can of mandarin oranges reserving the liquid for use (will yield about 1 cup of liquid). Put oranges in a bowl & set aside. Drain the 4 individual cups (will yield about 1 cup) of oranges. Put oranges from cups in another bowl. Marinade/Sauce preparation: Put 8 green onions on a hot grill (350-400 degrees) and char about 3-5 minutes. Put the onions and drained oranges from the can on cutting board and finely chop/mince. (Can put in food processor for about 2 minutes.) Put chopped mixture in a bowl and add 2 tablespoons of canola oil, ½ tsp salt and ½ tsp pepper and blend. Lamb Chop Preparation: Use 1 tsp salt and 1 tsp pepper to coat both sides of the lamb chops. Put chops in a shallow pie plate. Remove ¼ cup of the onion/orange mixture and coat the lamb chops. Let them marinade as you finish making the sauce. Making Sauce: Put ½ cup oil in a saucepan over burner on medium high. Add garlic, ½ tsp salt, 1 tsp pepper, and sauté about 2 minutes. Add remaining onion/orange chopped mixture, marmalade jam, ½ tsp Korean sweet and spicy sauce, and let it come to a boil for about 7-10 minutes. Reduce heat to low and simmer about 15-20 minutes to thicken the sauce. Stir occasionally. Meanwhile, make the garnish and grill the lamb chops. Making Garnish: Put the drained oranges from the 4 individual cups in a skillet coated with cooking spray. Sauté on a medium high burner about 4-5 minutes. Remove from heat. Chiffonade slice the remaining green onions and add to the oranges. Remove from blaze. Set aside for plating. Grilling Lamb Chops: Coat grill with cooking spray. Heat to 400 to 450 degrees. Cook lamb chops about 3-4 minutes per side. Remove to a plate and let rest about 5 minutes. Noodles: Prepare noodles according to package directions. Drain and toss in about ½+ cup of the warm thickened sauce and 1 tbl (taste to see if more is needed for spiciness) of the Korean sweet & spicy sauce. Serve & watch your guests experience nirvana!
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