Lamb Steaks alla Orangecello

Lamb Steaks alla Orangecello
Serves 4-6
  • 6 lamb shoulder steaks
  • 1 tablespoon butter
  • 4 fresh mandarin oranges peeled and section
  • ⅔ cup Gioia Luisa Orangecello
  • ¼ cup brown sugar packed
  • ¼ cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon prepared mustard
  • ½ teaspoon ground cinnamon
  • 3 cloves – whole
  1. In a seal tight container, place the fresh mandarin oranges and add ¼ cup Gioia Luisa Orangecello. Set aside to marinate for approximately one hour. Note: If using canned mandarin oranges, discard the juice first before adding the Orangecello.
    In a small bowl combine ⅓ c. Orangecello, brown sugar, catsup, vinegar, salt, mustard cinnamon and cloves. Place steaks in stove top cooking pan (cast iron if available) and pour sauce over meat. Bring meat and sauce to slow boil and then reduce to low heat, cover and simmer for 40 minutes or until steaks are almost done. Add marinated orange segments with Orangecello over chops and simmer for another 5 minutes. Remove cloves before serving.



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