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Lamb and Orange Bake

This delicious combination of lamb and orange is ideal for the rest of the family too.

Food Allergies
Cow's Milk

1 tbsp of olive oil   
8 oz of lamb shoulder cubed  
Quarter of a tsp of paprika   
Half of a tsp of unsalted butter   
Quarter of a onion sliced  
1 oz of mushrooms sliced  
1 fl oz of water   
A pinch of dried rosemary   
2 fresh mint leaves or pinch dried mint  
1 fresh sage leaf or pinch dried sage  
a little pinch of freshly ground black pepper (optional)    
1 fl oz of soured cream   
orange rind of 1/2 orange, finely grated  
1 tbsp of orange juice   

Pre-heat the oven to 350 deg F/180 deg C.
Sprinkle the lamb with the paprika and cook in a frying pan until browned on all sides.
Place the lamb into an ovenproof dish.
Sauté the onions and mushrooms in the butter until tender.
Add the water, herbs and pepper and pour over the lamb.
Cover and cook in the oven until the lamb is tender (about 1 hour).
Remove the meat and keep warm.
Stir the soured cream, orange rind and orange juice into the onion mixture.
Heat gently, replace the meat, then simply chop and serve.