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    You are in: Home / Australian / Orange and Leek Lamb Recipe
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    Orange and Leek Lamb

    Orange and Leek Lamb. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Heydarl's Note:

    My overseas visitors have always loved this recipe and so do we. From Australian Women's Weekly Great Barbecue Cookbook.

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    Units: US | Metric



    1. 1
      Combine lamb, leek and marinade in bowl, refrigerate for several hours or overnight.
    2. 2
      Barbecue lamb and leek, brushing with marinade, until tender.
    3. 3
      Marinade: Combine all ingredients in bowl; mix well.

    Ratings & Reviews:

    • on June 06, 2007


      This was a nice way to grill lamb. I only wish the flavours were a bit more intense. I marinated it overnight, so I thought they might be stronger, but the lamb and leek were lovely together. Thanks!

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    • on May 27, 2007


      This marinade really enhanced the natural sweetness of the lamb. I made a couple of minor adjustments - used loin chops instead of steak, cooked with my grillpan on the stove and I didn't include the rum as I didn't have any (or anything else which might have been suitable - Baileys wouldn't have worked I don't think LOL). I love rosemary with lamb, and the orange gave an extra zing.

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    • on May 26, 2007


      Delicious. I marinated my lamb for 9 hours. I put foil over an area of the grill for the leeks (so they wouldn't fall through the grates). My lamb was very moist and tasty. Thanx!

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    Nutritional Facts for Orange and Leek Lamb

    Serving Size: 1 (98 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 149.9
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 4.0 mg
    Total Carbohydrate 14.4 g
    Dietary Fiber 0.4 g
    Sugars 11.5 g
    Protein 0.7 g

    The following items or measurements are not included:

    lamb steaks

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