Best 6 Lamb With Marmalade Sauce Recipes

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Lamb with marmalade sauce is a classic dish that combines the rich, gamey flavor of lamb with the sweet and tangy taste of marmalade. This dish can be prepared in a variety of ways, but the most common method involves braising the lamb in a mixture of marmalade, red wine, and stock. The result is a tender, succulent lamb dish with a flavorful sauce that is perfect for serving over rice or mashed potatoes.

Here are our top 6 tried and tested recipes!

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

LAMB PAN SAUCE



Lamb Pan Sauce image

Let nothing go to waste. Use the juice from your roasted lamb, along with a few key ingredients, to make a delicious gravy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup dry red wine, or water
1 cup chicken stock, or reduced-sodium canned broth
1/2 teaspoon salt
Garlic-Roasted Leg of Lamb

Steps:

  • Pour red wine into the roasting pan in which the Lamb was cooked.
  • Place over medium heat, and scrape up browned bits from bottom of pan.
  • Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
  • Strain sauce into a gravy boat, and serve hot with sliced lamb.

MARMALADE GLAZED LEG OF LAMB



Marmalade Glazed Leg of Lamb image

Make and share this Marmalade Glazed Leg of Lamb recipe from Food.com.

Provided by Abby Girl

Categories     Lamb/Sheep

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 leg of lamb, butterflied
1 tablespoon olive oil
1 teaspoon salt
1/2 cup marmalade
1 tablespoon ginger, minced
1 garlic, minced
1/4 cup Dijon mustard
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

Steps:

  • Pat the lamb dry and flatten out as much as possible. Remove any excess fat. Brush lightly with oil and sprinkle with salt.
  • Preheat barbecue.
  • Combine ingredients for the glaze and heat.
  • Cook the lamb 15 minutes per side for rare. Brush with the glaze a few times during the cooking. Allow the lamb to rest for 5 - 10 minutes before carving.

Nutrition Facts : Calories 114.6, Fat 2.8, SaturatedFat 0.4, Sodium 869.1, Carbohydrate 22.7, Fiber 0.9, Sugar 16.4, Protein 1.9

LAMB WITH MARMALADE SAUCE



Lamb with Marmalade Sauce image

Make and share this Lamb with Marmalade Sauce recipe from Food.com.

Provided by Bergy

Categories     Lamb/Sheep

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs boneless lamb, cut into 3/4 " cubes
2 onions, chopped
1 clove garlic, minced
3 tablespoons butter
2 cups bitter orange marmalade (available in specialty shops)
3 tablespoons malt vinegar
2 tablespoons of fresh mint, chopped (or 2 tsp dried)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
pepper

Steps:

  • Melt the butter, over moderate heat, in a large saucepan, add the onions& garlic.
  • Cook until just beginning to brown-5 minutes.
  • Add the lamb and cook until browned lightly 8-10 minutes.
  • Add the marmalade, vinegar, mint, salt& cayenne.
  • Cook, stirring once in a while, covered for about 20 minutes.
  • Season to taste.

EASY ORANGE MARMALADE LAMB



Easy Orange Marmalade Lamb image

Just marinate with teriyaki, OJ and garlic too-simple yet tasty blend from my files. Needs up to 12 hours in the refrigerator.

Provided by Oolala

Categories     Kid Friendly

Time 12h2m

Yield 6-8 serving(s)

Number Of Ingredients 5

3 tablespoons teriyaki sauce
1/2 cup orange juice
1 garlic clove, finely minced
1 leg of lamb, butterflied
1/2 cup orange marmalade

Steps:

  • Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
  • Refrigerate, covered, for up to 12 hours, turning occasionally.
  • Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
  • Baste occasionally with teriyaki mixture.
  • Add the orange marmalade during the last half hour of cooking.

Nutrition Facts : Calories 83.2, Sodium 360.2, Carbohydrate 21.4, Fiber 0.2, Sugar 18.9, Protein 0.8

MARINATED BARBECUE LAMB WITH SHALLOT MARMALADE, SERVED WITH GRIDDLED VEGETABLES



Marinated barbecue lamb with shallot marmalade, served with griddled vegetables image

This fresh and fragrant meal, from Gordon Ramsay, is perfect for entertaining friends or a really special family meal. It's a step-by-step guide to help you get the best result

Provided by Gordon Ramsay

Categories     Main course

Time 1h20m

Number Of Ingredients 20

4cannons of lamb (see Choosing your meat, below), about 170g-200g each
approx olive oil
2bulbs fennel (trimmed, use fennel tops in marinade)
4 tbsp balsamic vinegar
1bunch (about 250g) asparagus
2 red peppers (Gordon used Romano)
6-8 sprigs thyme
4slices sour dough bread
juice of 1 lemon
2 tsp Dijon mustard
1 fat garlic clove , crushed or finely chopped
fennel tops, from above, chopped
handful mint leaves, roughly chopped
8 shallots , halved and sliced
4 fat garlic cloves , sliced
3cm cube fresh root ginger , peeled and grated
1 tsp mild curry powder
2 tsp golden caster sugar
3 tbsp white wine vinegar
3-4 tbsp crème fraîche

Steps:

  • Make the marinade - in a bowl, whisk together 150ml olive oil, lemon juice, mustard, garlic, fennel tops and mint, a good pinch sea salt flakes and freshly ground black pepper.
  • Pour half the marinade into a long dish, sit the lamb on top and cover with the remaining marinade. Set aside for at least 30 mins so that the flavours develop.
  • Heat a frying pan over a high heat, add the shallots, garlic, ginger, curry powder, sugar, 4 tbsp oil and fry for 2-3 mins, stirring until caramelised. Turn down heat and add leaves from 4 thyme sprigs. Season and cook on medium heat for about 15 mins, stirring occasionally.
  • Deglaze with wine vinegar, cook for another 5 mins, then stir in the crème fraîche and cook 2-3 mins. You should have a creamy soft mixture. Set aside to cool. The marmalade will keep in the fridge for up to 3 days.
  • Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root. Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.
  • For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips. Drizzle with a little oil and season well.
  • For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.
  • Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.
  • Lift meat from the marinade and lightly shake to remove any excess marinade. Place on the hot griddle (take care, as the griddle will flame up) and cook 6-7 mins each side, moving to the side of the grill if they start to burn. Press meat with the back of a fork to check for doneness (see Gordon's tips, below). I serve my lamb medium rare. Allow 2 mins extra each side for well done. Remove cooked meat and leave to rest for 10 mins.
  • Griddle vegetables starting with the fennel, allowing 3 mins each side until chargrilled and lightly softened. Then cook asparagus for 4-5 mins turning once, the pepper strips (3-4 mins) and finally the bread until lightly toasted. Slice the meat thinly lengthways. Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.

Nutrition Facts : Calories 654 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 45 grams protein, Sodium 1.11 milligram of sodium

Tips:

  • Choose high-quality lamb: Opt for lamb that is fresh, tender, and has good marbling.
  • Marinate the lamb: Marinating the lamb in a mixture of olive oil, herbs, and spices helps tenderize it and infuse it with flavor.
  • Cook the lamb to the desired doneness: Lamb can be cooked to various doneness levels, from rare to well done. Use a meat thermometer to ensure the lamb is cooked to your liking.
  • Make the marmalade sauce in advance: The marmalade sauce can be made ahead of time and refrigerated until ready to use. This saves time and allows the flavors to meld.
  • Serve the lamb with the marmalade sauce: The sweet and tangy marmalade sauce complements the savory lamb perfectly. Serve the sauce over the lamb or on the side.

Conclusion:

This recipe for Lamb with Marmalade Sauce is a delicious and elegant dish perfect for a special occasion or a weeknight meal. The lamb is tender and flavorful, and the marmalade sauce is the perfect accompaniment. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.

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