Lamb Chops With Mandarins Recipes

Steps:

• For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.
• For the pasta: Cook the fusilli pasta according to package instructions. Drain.
• Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute.
• Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.

Steps:

• Drain the can of mandarin oranges reserving the liquid for use (will yield about 1 cup of liquid). Put oranges in a bowl & set aside. Drain the 4 individual cups (will yield about 1 cup) of oranges. Put oranges from cups in another bowl. Marinade/Sauce preparation: Put 8 green onions on a hot grill (350-400 degrees) and char about 3-5 minutes. Put the onions and drained oranges from the can on cutting board and finely chop/mince. (Can put in food processor for about 2 minutes.) Put chopped mixture in a bowl and add 2 tablespoons of canola oil, ½ tsp salt and ½ tsp pepper and blend. Lamb Chop Preparation: Use 1 tsp salt and 1 tsp pepper to coat both sides of the lamb chops. Put chops in a shallow pie plate. Remove ¼ cup of the onion/orange mixture and coat the lamb chops. Let them marinade as you finish making the sauce. Making Sauce: Put ½ cup oil in a saucepan over burner on medium high. Add garlic, ½ tsp salt, 1 tsp pepper, and sauté about 2 minutes. Add remaining onion/orange chopped mixture, marmalade jam, ½ tsp Korean sweet and spicy sauce, and let it come to a boil for about 7-10 minutes. Reduce heat to low and simmer about 15-20 minutes to thicken the sauce. Stir occasionally. Meanwhile, make the garnish and grill the lamb chops. Making Garnish: Put the drained oranges from the 4 individual cups in a skillet coated with cooking spray. Sauté on a medium high burner about 4-5 minutes. Remove from heat. Chiffonade slice the remaining green onions and add to the oranges. Remove from blaze. Set aside for plating. Grilling Lamb Chops: Coat grill with cooking spray. Heat to 400 to 450 degrees. Cook lamb chops about 3-4 minutes per side. Remove to a plate and let rest about 5 minutes. Noodles: Prepare noodles according to package directions. Drain and toss in about ½+ cup of the warm thickened sauce and 1 tbl (taste to see if more is needed for spiciness) of the Korean sweet & spicy sauce. Serve & watch your guests experience nirvana!

Steps:

• Trim the chops so the are neat and free from any excess fat. Roll the tails up so the chops make a round, if necessary secure with a toothpick.
• In a large pan, heat just enough butter to cover the bottom of the pan and brown the chops on both sides.
• Season lightly with salt and pepper.
• Add the wine and mandarin juice. Cover, lower heat and simmer until the meat is quite tender--About 30 mins.
• When it is cooked, lift the meat on to a serving plate and keep warm.
• Mix the cornflour and water to a smooth paste and stir into the pan juices.
• Cook quickly with regular stirring until they thicken slightly.
• Add the mandarin segments to the sauce and cook about 1 minute. Pour the sauce over the chops and garnish with parsley.
• Serves 6.
• N.B.---- To make mandarin juice, crush mandarin segments and strain the juice from them.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.