SINCE I grow my own oranges, I often experiment by adding them to my favorite foods.
I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb.
-Margaret Pache, Mesa, Arizona
Lamb is such a tender and flavorful meat. It make a great additional as the protein in this stroganoff dish. This comes together so quickly and disappears just as fast.—Margery Bryan, Moses Lake, Washington
A lemon-olive oil marinade gives these tasty kabobs a nice tang. They’re great for summer parties. In bad weather and during the winter, we cook them in a 400-degree oven for 25 to 40 minutes. —Weda Mosellie, Phillipsburg, New Jersey
"This special entree is always on our Easter table, and i serve it for other events throughout the year," notes Christy Porter of Centennial, Colorado. "I first tasted this delicious lamb at a dinner party given by a friend."
"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."
"This nicely seasoned lamb tastes marvelous whether sauteed on the stovetop or grilled on a hibachi," says Marion Lowery of Medford, Oregon. "For a special meal, the chops are wonderful with parsley rice, fruit cups, spinach salad and lemon tarts for dessert."