Shoulder of lamb in orange juice recipe
Shoulder of Lamb in Orange Juice recipe
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Ingredients
| 250 g | shoulder of lamb with the fat, diced into cm cubes |
| 2 | onions, chopped |
| ½ clove(s) | garlic, chopped |
| 1 cube(s) | instant lamb stock |
| 200 ml | orange juice |
| 2 | bay leaves |
| sprig(s) | thyme |
| 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 | |
| olive oil |
Instructions
Use 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.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 1 hr 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Shoulder of lamb in orange juice recipe
Recipe type: xarchivex
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