Archive for August 19th, 2007

lamb cutlets in orange sauce, originally uploaded by pearlyn83.

Fruits definitely ranks as one of God’s greatest creations! I love fruits and would eat any EXCEPT for durian! For those of you who’ve never heard of it, durian, also known as the “King of Fruits” in the Southeast Asian countries, is fairly large in size, has a unique odour and has a thorn covered husk. The flesh within the fruit is custard liked and emits a strong, distinctive ordour. Some people would describe it as fragrant, but personally, I find it overpowering and pungunt. An aussie colleague of mine who’s lived in Singapore for 3 years, described the smell as similar to that of rotten garbage! A lot of you might disagree and tell me I’ve no idea what a great delicacy I’m missing out on, but what can’t pass my nose, will never pass my throat!

Anyway, back to oranges. Alan is not a fan of anything cooked with oranges (eg: Orange Chiffon Cake), but I decided to turn a blind eye to that, and experimented with this recipe. It’s simple and easy to cook. The end product was not too bad, although the taste of oranges weren’t very strong. But, even Alan, although at first apprehensive had to admit it was good.


  • Lamb cutlets
  • 1 orange
  • 1/2 tbsp lemon juice
  • Salt
  • Ground black pepper


  • Wash cutlets and place in a large tupperware.
  • Peel of the orange skin slowly. Halve and juice it. Mix orange juice with lemon juice, salt and pepper in a bowl.
  • Season meat overnight or at least for 2 hours.
  • Slice orange skin into strips and set aside.
  • Heat pan with olive oil on medium heat. Pan fry cutlets, flipping them over occassionally till cook. Set the seasoning juice aside to be used as sauce later.
  • Half way through cooking, pour half the juice into pan and allow cutlets to simmer. Put in a couple of orange strips.
  • When meat is cook to your liking, remove and arrange on to serving plate. Pour in the rest of the seasoning juice and thicken with corn flour mixture if necessary.
  • Add in the rest of the orange strips, leaving a few for garnishing purposes. When sauce has thickened, remove from heat and drizzle onto cutlets. Garnish with orange strips.

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