Lamb With Marmalade Sauce Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Place the rib racks on a baking sheet. Mix together the salt and paprika, and sprinkle the racks evenly with the mixture. Cover with foil and bake for 2 hours.
• Meanwhile, mix together the marmalade and soy sauce.
• After 2 hours, uncover the racks and brush them with the marmalade mixture. Raise the oven temperature to 400 degrees F and roast, uncovered, for an additional 30 minutes, basting the racks halfway through with the pan juices.
• Cut into individual ribs and serve with lots of napkins.

Steps:

• Pat the lamb dry and flatten out as much as possible. Remove any excess fat. Brush lightly with oil and sprinkle with salt.
• Preheat barbecue.
• Combine ingredients for the glaze and heat.
• Cook the lamb 15 minutes per side for rare. Brush with the glaze a few times during the cooking. Allow the lamb to rest for 5 - 10 minutes before carving.

Steps:

• Melt the butter, over moderate heat, in a large saucepan, add the onions& garlic.
• Cook until just beginning to brown-5 minutes.
• Add the lamb and cook until browned lightly 8-10 minutes.
• Add the marmalade, vinegar, mint, salt& cayenne.
• Cook, stirring once in a while, covered for about 20 minutes.
• Season to taste.

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.