The Red Hot Chili Paper

Send us some "foodback"

Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Steak Tartare
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
Oranged Leg of Lamb


      3 1/2 to 4 pounds butterflied lamb leg
      2/3 cup orange juice
      1/2 cup orange marmalade
      1 tablespoon butter
      1/2 teaspoon grated fresh ginger root
      1/4 teaspoon dry mustard
      2 tablespoons lemon juice
      1 tablespoon cornstarch


    Thread 2 long metal skewers through butterflied lamb leg to secure and facilitate  turning roast. Place on grid over medium coals (4-second hold) and broil to desired degree  of doneness; 140 degrees F. for rare; 160 degrees F. for medium; and 170 degrees F. for  well done. Allow 40 to 60 minutes total cooking time, depending on doneness desired.  Meanwhile combine orange juice, marmalade, butter, ginger and mustard in small saucepan.  Cook over medium-low heat until marmalade is melted, stirring occasionally. Combine lemon  juice and cornstarch; stir into orange juice mixture and cook until thickened. Remove from  heat; reserve. Turn leg several times during cooking, brushing with 1/3 cup reserved sauce  during last 10 minutes of cooking time. Remove skewers and separate leg into three  sections along the natural seam. Carve each section across the grain into thin slices.  Serve remaining sauce with carved lamb.

    Note: A butterflied lamb leg will yield four 3-ounce cooked, trimmed servings per  pound.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the