Shoulder of lamb in orange juice recipe
Shoulder of Lamb in Orange Juice recipeThis article was published by: Matthew
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Recipe introThis recipe for Shoulder of lamb in orange juice is a delightful and flavorful dish that will impress your guests. The succulent lamb shoulder is marinated in a tangy orange juice mixture, which infuses it with a refreshing citrus flavor. Slow-cooked to perfection, the meat becomes tender and juicy, while the orange juice adds a hint of sweetness. Serve this mouthwatering dish with roasted vegetables or creamy mashed potatoes for a complete and satisfying meal.
Keywords: lamb, orange juice, marinated, slow-cooked, flavorful.
shoulder of lamb in orange juice recipe details
|250 g||shoulder of lamb with the fat, diced into cm cubes|
|½ clove(s)||garlic, chopped|
|1 cube(s)||instant lamb stock|
|200 ml||orange juice|
|sauce thickener, e.g. bisto gravy granules (in uk) or|
|1 tbsp||flour and butter (beurre manié, kneaded butter)|
|seasoning of your choice, to taste|
InstructionsUse a deep frying pan with lid.
Herbs of choice may be added, thyme is good and bay leaf is also very good, rosemary I find can be a bit strong in flavour, the choice is yours.
Put the meat with onions, garlic and herbs in a pan with plenty of olive oil, brown a little, then add the orange juice to cover the ingredients. Add the stock cube, season and cover with a lid. Cook for at least an hour on low heat. Alternatively place into the oven at 160°C.
Check from time to time, add more orange juice if needed. When ready, thicken my way with bisto or with flour and butter kneaded together (buerre manié). Cook for another 10 minutes, then adjust seasoning and serve.
ca. 20 min
Cooking / Baking Time:
ca. 1 hr 30 min
Grade of difficulty:
Calories per portion:
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