Talia's Iron Chef Orange Lamb
Use lamb chops or lamb loin or a shoulder if you want to go cheap. Season with some oil, salt and pepper. Fry in pan until yummy. Remove from pan. Slice up into strips. If middle strips aren’t done throw them back in the sauce for a while.
The sauce is a simplified version of the Joy of Cooking’s Sweet and Sour Orange Pan Sauce.
- zest of 1 navel orange
- 1 c. chicken broth
- 2 tbsp. balsamic vinegar
- 2 tbsp. sugar
- 2 tsp. cornstarch
- 1/2 c. orange juice
- 2 tbsp. orange liqueur or orange concentrate
- 1 tbsp. lemon juice
- salt and pepper to taste
Makes 2 cups of sauce.
Zest the orange. If you don’t have orange liqueur, you can make it ahead of time by putting orange zest in with brandy and letting it sit for a while.
Pour the broth into the pan and scrape brown bits into the sauce. In a small bowl, dissolve the sugar in the vinegar and add to sauce. Or, just dump it all in to reduce dishes. Simmer.
Put the cornstarch in a small bowl and dissolve it in some extra orange juice or some sauce spooned off from the pan. Turn the heat on the pan down and stir in cornstarch mixture slowly while stirring.
Add zest, orange juice, liqueur, lemon juice, salt and pepper. Simmer until yummy. Dump on top of lamb. Top with mint sprigs and orange sections from the navel orange.
Serve with rice.