Paprika and Orange Lamb

Paprika and Orange Lamb

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Servings: 4
Calories: 570
Prep Time 20 minutes
Cook Time 20 minutes


  • 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


  • 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.


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
Ingredients Lamb
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