Mandarin Lamb Brochette with Orange Rice Pilaf

• From: American Lamb Board

Ingredients

• 1 cup fat-free chicken broth

• 1/3 cup orange juice

• 1/3 cup onion, finely chopped

• 1/3 cup celery, finely chopped

• 1/2 tsp salt

• 12 ounces lamb shoulder or leg, cut into 1 1/2-inch cubes

• 1/2 cup uncooked rice

• 1 tsp orange peel, grated

• 1/2 cup mandarin orange segments, or fresh orange segments

• wooden skewers

Get your vitamin C fix with this bold, citrus infused recipe.

Directions

• In medium saucepan, combine broth, orange juice, onion, celery, and salt.
• Bring to a boil.
• Add lamb cubes to saucepan and reduce heat; simmer 15 to 25 minutes, or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium, or 170° F for well.
• Remove lamb and keep warm.
• Add rice to liquid.
• Cover, and cook 20 minutes or until liquid is absorbed.
• Stir in orange peel.
• Skewer lamb, alternating with orange segments, on small skewers.
• Place mandarin lamb brochette's on bed of orange rice pilaf.