"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, December 8, 2010

Lemon Marinade Recipe

This marinade is great on lamb, chicken and pork.


  • 2 Sunkist® lemons -grated peel and juice
  • 2 Tbsp. balsamic vinegar
  • ½ cup olive oil
  • ¼ cup fresh, chopped thyme, rosemary or oregano*
  • 1 clove garlic, pressed
  • 4 tsp. * or dried herbs

Instructions: (Makes 4 servings)

  • Combine all ingredients. This makes enough to coat 1 to 1-1/2 pounds of meat. Put meat and marinade in sealable plastic bag; seal and mix. Place in bag in bowl.
  • Marinate the meat in the refrigerator for several hours, or overnight, if possible, turning bag over occasionally

Citrus Marinated Rack of Lamb Recipe

Rack of lamb infused with the sweetness of Mandarin orange, tang of mustard and the spice of rosemary.


  • 2 racks of lamb -- fully trimmed
  • 2 cups Sunkist® freshly squeezed Mandarin orange juice
  • ¼ cup yellow mustard
  • 1 Tbsp. garlic – minced
  • ¼ cup rosemary -- chopped
  • to taste salt and pepper
  • ½ cup Sunkist® pistachio nut kernels -- crushed
  • ¼ cup melted butter

Instructions: (Makes 4 servings)

  • Place 2 racks of lamb in a large zip-top plastic bag. Combine Sunkist freshly squeezed Mandarin orange juice, yellow mustard, garlic and rosemary and pour over lamb.
  • Seal bag and marinate refrigerated overnight or up to 24 hours.
  • Preheat oven to 500 degrees. Set oven rack in upper middle section of oven.
  • Remove lamb from marinade and pat dry. Season with salt and pepper.
  • Cover a baking sheet with foil for easy cleanup; note that the sugar in the Mandarin orange juice will caramelize very quickly, so watch carefully to keep from burning. Cover the rib ends with foil to keep from burning.
  • Roast the racks of lamb for 10 minutes at 500 degrees to sear.
  • Remove the lamb from the oven, and immediately lower temperature to 400 degrees.
  • Spread 1/4 cup crushed pistachios on the top fat of each rack, drizzle each rack with 2 tablespoons of melted butter, and return to oven.
  • Roast for another 20 minutes for rare - temperature should register 125 degrees on meat thermometer - or until desired doneness.
  • Let meat sit for 5 minutes before carving into individual chops.

Nutrition Information (per serving):

Per Serving: 717 Calories; 56g Fat (70.7%calories from fat); 44g Protein; 9g Carbohydrate; 4g Dietary Fiber; 189mg Cholesterol; 417mg Sodium

Lemon Lamb Dijon Recipe

A simple but tasty main dish, excellent with couscous and fresh green beans.


  • 6 loin lamb chops
  • 1 Sunkist® lemon -grated peel
  • ½ Sunkist® lemon -juice
  • 1 tsp. fresh rosemary, finely minced
  • 1 Tbsp. dijon mustard
  • to taste fresh ground black pepper

Instructions: (Makes 6 servings)

  • Trim excess fat from lamb, wipe surface with paper towel. Arrange chops on broiler pan. In small bowl, combine remaining ingredients; spread mixture evenly over lamb.
  • Broil chops 4 inches from heat source for 5 minutes. Turn chops over and cook an additional 5 to 6 minutes.

Sunkist Pan-Roasted Chicken with Lemon Recipe

This main dish is mouthwatering with pan roasted chicken browned to perfection and the unique blend of lemon, honey, oregano, and mint, simmered in sherry topped with feta cheese. Every bite will be lush with flavor.


  • 4 Sunkist® Lemons
  • 1/4 cup honey
  • 2 tbsp all-purpose flour
  • 1 tsp each salt and pepper, divided
  • 6 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1 large sweet onion, thinly sliced
  • 2 tbsp each finely chopped fresh oregano and mint
  • 2 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1/4 cup sherry or chicken broth
  • 1/4 cup crumbled feta cheese

Instructions: (Makes 6 servings)

  • Slice three and a half lemons. Juice the remaining half into a medium bowl. Stir in the honey and toss gently with the lemon slices. Heat a large pan over high heat. Remove the lemon slices reserving the juices and brown in the dry pan. Reserve. Wipe out the pan.
  • Stir the flour with half of the salt and pepper. Lightly dredge chicken breasts in the flour mixture, shaking off the excess. Add half the oil to the pan and brown the chicken on both sides. Remove from pan and reserve.
  • Add the remaining oil, onion, oregano, mint, garlic and remaining salt and pepper. Cook, stirring often until golden, about 5 minutes. Stir the reserved lemon honey mixture, chicken broth and sherry into the pan.
  • Return the chicken to the pan. Simmer the chicken, covered, for 10 minutes. Layer the lemon slices over the chicken and cook, uncovered, for 5 minutes longer or until chicken is cooked through. Sprinkle with feta cheese.
  • Serve with your favorite side dish – brown and wild rice pilaf or a favorite vegetable.

Monday, December 6, 2010