1 cup fat-free chicken broth
1/3 cup orange juice
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon salt
12 ounces American Lamb shoulder or leg, cut into 1-1/2-inch cubes
1/2 cup uncooked rice
1 teaspoon grated orange peel
1/2 cup mandarin orange segments or fresh orange segments
wooden skewers
Servings: 4
1. In medium saucepan, combine broth, juice, onion, celery and salt. Bring to a boil. Add lamb cubes and reduce heat; simmer 15 to 25 minutes or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium or 170° F for well.
2. Remove lamb and keep warm. Add rice to liquid. Cover and cook 20 minutes or until liquid is absorbed. Stir in orange peel.
3. Skewer lamb, alternating with orange segments, on small skewers. Place lamb fruit brochettes on bed of orange rice pilaf.
1/3 cup orange juice
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/2 teaspoon salt
12 ounces American Lamb shoulder or leg, cut into 1-1/2-inch cubes
1/2 cup uncooked rice
1 teaspoon grated orange peel
1/2 cup mandarin orange segments or fresh orange segments
wooden skewers
Servings: 4
1. In medium saucepan, combine broth, juice, onion, celery and salt. Bring to a boil. Add lamb cubes and reduce heat; simmer 15 to 25 minutes or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium or 170° F for well.
2. Remove lamb and keep warm. Add rice to liquid. Cover and cook 20 minutes or until liquid is absorbed. Stir in orange peel.
3. Skewer lamb, alternating with orange segments, on small skewers. Place lamb fruit brochettes on bed of orange rice pilaf.
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