Mandarin Lamb Brochette with Orange Rice Pilaf
Get your vitamin C fix with this bold, citrus infused recipe.
Ingredients
- 1 cup fat-free chicken broth
- 1/3 cup orange juice
- 1/3 cup onion, finely chopped
- 1/3 cup celery, finely chopped
- 1/2 tsp salt
- 12 ounces lamb shoulder or leg, cut into 1 1/2-inch cubes
- 1/2 cup uncooked rice
- 1 tsp orange peel, grated
- 1/2 cup mandarin orange segments, or fresh orange segments
- wooden skewers
Directions
- In medium saucepan, combine broth, orange juice, onion, celery, and salt.
- Bring to a boil.
- Add lamb cubes to saucepan and reduce heat; simmer 15 to 25 minutes, or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium, or 170° F for well.
- Remove lamb and keep warm.
- Add rice to liquid.
- Cover, and cook 20 minutes or until liquid is absorbed.
- Stir in orange peel.
- Skewer lamb, alternating with orange segments, on small skewers.
- Place mandarin lamb brochette's on bed of orange rice pilaf.
Nutrition Facts
Calories 239
Calories from Fat 45 (19%)
(8%)Total Fat 5g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(18%)Cholesterol 55mg
(16%)Sodium 374mg
(12%)Potassium 432mg
Total Carbohydrate 27g
(6%)Dietary Fiber 1g
Sugars 4g
Sugar Alcohols 0g
(41%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.