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.

Do you want to know how we have prepared this delicious dish? Very easy!
  • 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 .

 

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