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Paprika and orange lamb

Preparation time: 20 minutes, plus marinating.
Cooking time: 15-20 minutes.
Oven temperature: 190 °C, 375 °F, gas 5.
Calories: 316 per portion

ingredients

serves 4
500 g (1 1/4 lb) lamb fillet, cut into 2.5 cm (1 inch) cubes
1 large red pepper, seeded and cut into 2.5 cm (1 inch) pieces

for the marinade

1 tablespoon olive oil
2 tablespoons tomato puree
1 teaspoon paprika
2 tablespoons red wine
1 small onion, grated
grated rind and juice of 1 small orange
2 teaspoons honey
3 drops Tabasco salt and pepper FOR THE GARNISH
4 rosemary sprigs 4 orange slices

method

1. Put The lamb cubes in a shallow dish. Combine the marinade ingredients in a bowl. Pour over the lamb and stir. Cover and refrigerate for 6 - 8 hours or overnight.

2. Arrange the lamb on four kebab skewers with the pepper pieces. Place on a rack over a dish or tin and spoon the remaining marinade over the kebabs.

3. Place rosemary sprigs below the kebabs and cook in the oven for 20-30 minutes, or under a preheated medium hot grill for 15-20 minutes, turning once.

4. Put on a heated serving dish, garnish with rosemary sprigs and orange slices.

Rosemary is an ideal herb to use with lamb. Try adding a couple of sprigs of the herb to the marinade to give the meat a subtle and delicious fragrance. For a more pronounced orange flavour, cut an orange into slices and alternate with the pieces of pepper on the skewer.

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