Paprika and Orange Lamb
Ingredients
- 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 slices orange
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
Oven temperature: 190 °C, 375 °F, gas 5.
Calories: 570 kcal
Carbohydrates: 12 g
Protein: 23 g
Fat: 47g
Saturated Fat: 20 g
Cholesterol: 105 mg
Sodium: 88 mg
Potassium: 493 mg
Fiber: 2 g
Sugar: 8 g
Vitamin A: 1076 IU
Vitamin C: 57 mg
Calcium: 39 mg
Iron: 3 mg