Moorish lamb with orange
Lamb meat is tender and juicy and has interesting nutritional characteristics. Adding a touch of orange is an original recipe, easy to prepare and to suck your fingers.
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 6
Ingredients
To marinate the meat
700 g lamb leg fillets
The juice of 1 orange
1 tablespoon of honey
2 cloves of garlic
1 teaspoon ground cinnamon
1 teaspoon salt
a little freshly ground black pepper
2 nails
for cooking
2 sliced oranges
1 clove garlic
2 leeks
some curly parsley
1 glass of chicken broth
1 splash of chamomile or fine
Preparation
In a bowl, mix all the marinade ingredients and place the lamb leg fillets inside. rest for half an hour
In a concave Bra pan , put the garlic and the finely chopped onion. Sauté in a little oil. Add the fillets and pass them back and forth so that the meat seals.
Then add the marinade along with the chicken broth and wine. Place the grid on the saucepan and place the orange slices on top, which will release their juices on the meat during cooking. Cover and cook the fillets for about 20 minutes until the meat is tender.
Serve with a little parsley and chopped chives on top and accompany the orange slices.
We can serve with couscous or with vegetables.
Photography and recipe by Loleta .
