• 2 large oranges

• 4 lamb leg steaks

• about 1 tablespoon oil

• 6 spring onions, shredded

• 150 ml/1/4 pint Chicken Stock

• 25 g/1 oz brown sugar

• salt and pepper

---

Method:

1. Thinly pare the rind from the oranges with a potato peeler. Shred the rind finely, blanch in boiling water for 5 minutes and drain.

2. Sprinkle the lamb with salt and pepper. Heat the oil in a preheated wok or frying pan. Add the lamb and fry until browned on both sides.

3. Remove from the wok. Add the onions to the wok and fry for 3 minutes. Place the lamb on top of the onions.

4. Add the juice squeezed from the oranges, the stock, brown sugar, orange rind shreds and salt and pepper to taste.

5. Cover with the lid and braise over a low heat for 40 minutes, or until the lamb is tender.