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Sweethearts Navel Orange and Butterflied Lamb



Remove fat and skin from lamb.

Cut let so it sits flat.

Combine onion, ginger, garlic, orange juice, marmalade, vinegar in a shallow dish.

Add lamb and cover. Marinate for several hours, turn occasionally.

Can refrigerate overnight.

Drain lamb and reserve marinade.

Place land in shallow dish, cover.

Cook on HIGH for 20 minutes.

Remove lamb, cover to keep warm.

Add marinade to dish, stir in blended cornflour, water and soy sauce.

Cook on high for 4 mins or until sauce thickens.

Stir after 2 mins.

Strain sauce and serve with sliced lamb.