Temple Orange Tea Bread

2 cups all-purpose flour 

1-1/2 teaspoons baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

2/3 cup non-fat plain yogurt 

2/3 cup sugar 

2 large eggs (egg substitute optional) 

3 tablespoons melted unsalted butter (or margarine) 

1 tablespoon grated orange zest 

SYRUP 

1/2 cup Florida Temple Orange Juice (or orange juice of choice) 

1/4 cup sugar 

Preheat oven to 350 degrees. Butter an 8-1/2"x4-1/2"x2-5/8" non-stick loaf pan. 

Sift flour, baking powder, baking soda and salt into a bowl. In a separate bowl, whisk together yogurt, sugar, eggs, butter and orange zest. Add liquid ingredients to dry ingredients, and stir mixture until well combined. Transfer batter to loaf pan, smoothing top, and bake in oven for 45 to 50 minutes, or until skewer inserted in middle comes out clean. 

While the bread is baking, combine orange juice and sugar in a saucepan. Bring mixture to a boil over moderate heat while stirring, and simmer for 1 minute. Keep syrup warm. 

Make holes in top of bread with a thin wooden skewer and brush top with syrup. Let stand in pan for 10 minutes, then invert onto rack. Poke holes in bottom and sides of bread with skewer, and brush with remaining syrup. Let bread cool standing upright, and wrap in plastic and foil overnight. 

Makes 1 loaf = 17 slices. 

NUTRITION FACTS PER SERVING (1/2" SLICE): 127 cal., 3 g pro., 23 g carbo., 3 g fat (21% cal.) 1.5 g sat. fat, 31 mg cholesterol, 155 mg sodium, 0.5 g fiber, 4 mg vit. C. 

Roast Lamb Stew

2 tbsp               Vegetable oil
1/2 tbsp             Paprika
1 kg (2 lb.)         Lamb (cut into bite-sized pieces)
1                        Red onion(peeled and finely chopped or grated)
1 whole bulb      Garlic(pressed)
1 1/4 cups          Beer
1                        Carrot (peeled and grated)
1 tbsp                Orange juice
1/3 cup + 1 tbsp Kikkoman Soy Sauce
2 tbsp                Brown sugar
1/2 tsp               Coriander seed (ground)
1                       Bay leaf
2                       Whole Cloves
A Pinch             Salt, pepper, cumin seed powder
1/2                    Red chili pepper
5 cups              Cooked rice

      Directions
      1. Heat oil and paprika in a large skillet and fry meat with onion and garlic until onions are clear. Add beer, carrot, juice, soy sauce, brown sugar, coriander, bay leaf and cloves.
      2. Season with salt, pepper and cumin powder and cook for about 2 hours over low heat until meat is tender and sauce thickens.
      3. Ten minutes before removing from heat, add red pepper and another pinch of cumin to taste.
      4. Before serving discard cloves, red pepper and bay leaf. Serve with cooked rice.

California Lamb and Goat Cheese Sliders

Ingredients
1 teaspoon onion salt
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon curry powder
1 teaspoon lemon pepper
2 pounds boneless California lamb sirloin roast
8 small* ciabatta or crusty rolls
Cooking spray
2 tablespoons unsalted butter
1 cup fresh arugula
4 ounces goat cheese
Preparation
Measure seasonings into a small bowl and mix well; set aside. Cut roast into strips about 1/2-inch thick and about 2 inches long. Stir in seasonings; let stand a few minutes. Wrap rolls in foil and place in oven at 300˚F to warm.
Meanwhile, heat large heavy pan on high until very hot; remove from heat and spray with cooking spray. Add meat strips. Return to heat; cook and stir, adding cooking spray as needed, until meat is almost done, about 5 minutes.
To serve, split buns and butter bottom parts. Divide and arrange arugula on top of buttered bottoms. Divide and layer pieces of lamb on top; sprinkle with goat cheese and replace top of buns. Serve warm.
Note: 
Will fill 4 medium rolls if small slider rolls are not available.
Serves 4

 http://www.californialamb.com/Recipes/recipes/califlambandgoatcheesesliders.html

Pomegranate-Grilled Lamb Chops

Serve piping hot with pomegranate seeds and mint leaves for garnish accompanied by a green salad and a luscious tiramisu for dessert.


1 cup fresh or bottled pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed

1/4 cup finely chopped fresh mint leaves
4 double-thick California lamb loin chops
2 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves; for garnish

1. Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat well. Refrigerate 8 to 12 hours, turning occasionally.
2. Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
3. Brush chops with reduced marinade and oil.
4. Broil or grill chops about 3 inches from heat, brushing once or twice with marinade. Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium and 9 to 10 minutes for well done.

Makes 4 servings.
Recipe and photograph provided courtesy of the California Sheep Commission.

Orange-Tamari-Honey Lamb

Orange-Tamari-Honey Lamb

3/4 cup fresh orange juice
3 tablespoons honey
3 tablespoons tamari
1/2 teaspoon crushed dried rosemary
1/2 teaspoon crushed dried oregano
2 cloves garlic, minced
1 inch gingerroot, peeled and cut 1/4-inch thick
1 1/2 pounds leg of lamb, visible fat removed

1. Combine orange juice, honey, tamari, rosemary, oregano, garlic and ginger in a nonmetal dish or 1-gallon resealable plastic bag. Add lamb and turn to coat both sides. Cover or seal and refrigerate several hours or overnight, turning lamb at least once.
2. Preheat grill. Spray grill rack with nonstick vegetable cooking spray. Place lamb over hot coals, reserving marinade. Sear lamb for 1 minute on each side. Cover grill and cook 20 to 25 minutes, or until a meat thermometer registers 150°F (65°C) for medium-rare or 160°F (70°C) for medium, turning lamb every 8 minutes and brushing with reserved marinade the last 6 minutes of cooking time. Allow lamb to sit for 5 minutes before carving it into thin slices.

Makes 6 servings.
Note: If tamari is unavailable, substitute soy sauce.
Recipe is the property of Nestlé® and Meals.com, used with permission.

California Lamb Ribs with Honey-Balsamic Glaze

California Lamb Ribs with Honey-Balsamic Glaze

4 to 6 pounds California lamb ribs

Water

1 1/4 cups balsamic vinegar (red), divided

3/4 cup olive oil

Salt, as needed

3 tablespoons chopped garlic

3 tablespoons chopped, fresh rosemary

1/4 cup honey

1. Braise ribs in water for about 1 1/2 hours; drain and pat dry. Whisk together 3/4-cup vinegar and olive oil; brush over all sides of ribs. Season with salt. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
2. Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30 to 35 minutes. Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. Transfer to platter. Cut slabs between bones and serve.
3. To cook in the oven, arrange ribs on a rack in a shallow roasting pan. Roast at 325°F (160°C) until meat is just tender, about 1 1/2 hours. To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes.

Makes 6 to 8 main dish servings.
Recipe and photograph provided courtesy of the California Sheep Commission.

California Lamb Ribs with Honey-Balsamic Glaze

California Lamb Ribs with Honey-Balsamic Glaze

4 to 6 pounds California lamb ribs

Water

1 1/4 cups balsamic vinegar (red), divided

3/4 cup olive oil

Salt, as needed

3 tablespoons chopped garlic

3 tablespoons chopped, fresh rosemary

1/4 cup honey

1. Braise ribs in water for about 1 1/2 hours; drain and pat dry. Whisk together 3/4-cup vinegar and olive oil; brush over all sides of ribs. Season with salt. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
2. Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30 to 35 minutes. Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. Transfer to platter. Cut slabs between bones and serve.
3. To cook in the oven, arrange ribs on a rack in a shallow roasting pan. Roast at 325°F (160°C) until meat is just tender, about 1 1/2 hours. To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes.

Makes 6 to 8 main dish servings.
Recipe and photograph provided courtesy of the California Sheep Commission.