March 26, 2004 at 2:32 PM CST - Updated June 26 at 10:28 PM
Orange Blossom Easter Lamb
5 T. canola oil 5 T. orange juice 3 T. orange marmalade 2 T. orange zest, finely grated 2 T. minced garlic salt and pepper to taste
1 Lamb Rib Roast or 4-6 Frenched Rib chops 2 green onions, thinly sliced on diagonal for garnish
Place all ingredients for marinade in a small saucepan and cook over low heat, stirring until warm and marmalade has melted. Let cool slightly. Pierce lamb roast with cooking fork or knife to allow marinade to flavor inside. Place lamb roast chops in a bowl and pour marmalade over and turn meat to coat. Cover and allow to set in refrigerator overnight-occasionally turning over to keep moist and coated.
Lamb can be grilled on an oiled rack to prevent sticking. Or: Roast in oven, covered to a temp of 165 degrees for well-done.