Lamb Recipes
2 pounds lamb fillets
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 tablespoons peanut oil
4 onions, cut into wedges
3 teaspoons cornstarch
3 tablespoons soy sauce
1/4 cup Chinese rice wine or dry, white wine
Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour.
Toast the sesame seeds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning.
Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm.
Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok. Mix together the cornstarch, soy sauce and wine until smooth. Add to the wok and stir-fry over high heat until the meat is cooked and the sauce has thickened. Serve the meat on a bed of the onions and sprinkle with the toasted sesame seeds.
2 large potatoes, sliced
2 onions, sliced
1 1/2 pounds lamb shoulder chops
1 cup beef broth
2 tablespoons butter, melted
Parsley for garnish
Preheat oven to 375 degrees. Layer potatoes, onions and meat in a 2-quart casserole, finishing with a layer of potatoes. Pour the broth over all. Brush the potatoes with a little melted butter. Cover and bake for 1 1/2 hours.
Remove the hot pot from the oven. Uncover and brush the potatoes again with melted butter. Return to the oven for a further 30 minutes, uncovered, to brown the potatoes. Serve garnished with parsley.
Three 1 3/4 pounds racks of lamb, trimmed
2 tablespoons olive oil
Tawny Port Sauce
Preheat oven to 475 degrees F. Arrange lamb on shallow roasting pans. Rub lamb with olive oil. Sprinkle with salt and pepper. Roast lamb until meat thermometer inserted into center registers 130 degrees F for medium-rare, about 20 minutes. Place lamb on work surface. Let stand 5 minutes. Cut lamb between bones into chops. Arrange lamb on a platter. Garnish with rosemary sprigs and serve. Serve with Tawny Port Sauce .
Makes 6-8 servings.
1 boneless leg of lamb, about 3 1/2 pounds
3 tablespoons olive oil
1/2 teaspoon Accent
3 large russet potatoes
1 large sweet onion
8 ounces baby carrots
1/4 cup olive oil
1 teaspoon coarse sea salt
Freshly ground black pepper
1/4 teaspoon Accent
Preheat oven to 325 degrees. Scrub potatoes. Cut each potato lengthwise into 8 wedges. Peel onion and cut into quarters. Put potatoes, carrots, and onions in large bowl. Add 1/4 cup olive oil, 1 teaspoon coarse sea salt, freshly ground black pepper, and 1/4 teaspoon Accent. Mix well. Set aside.
Rub the lamb with the 3 tablespoons olive oil and 1/2 teaspoon Accent. (If lamb is covered with netting, leave on during cooking process.) Place on rack in a large, shallow roasting pan. Place vegetables around lamb. Roast for 1 1/2 hours or until meat thermometer registers 130 degrees. If vegetables are not tender at this point put lamb on platter and cover with foil. Lamb should rest at least 15 minutes before slicing.
2 lamb shanks
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, minced
3 cups chopped vegetables - carrots, celery, potatoes
1 cup beef broth
1/2 teaspoon Accent
Coarse sea salt, to taste
Freshly ground black pepper, to taste
Preheat oven to 350 degrees. Season lamb shanks with salt and pepper. In a skillet or Dutch oven sear on both sides until golden brown. Remove shanks to a dish. Heat oil in skillet or Dutch oven until hot; add onions, garlic, and vegetables and saute for 5 minutes. Add shanks, beef broth, and Accent. Bring to a boil. Cover and bake in the oven for 1 1/2 to 2 hours or until shanks are tender.
6 lamb shanks
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Accent
1/3 cup olive oil
1 large white onion, sliced
3 large carrots, sliced
3 stalks celery, sliced
1 clove garlic, finely chopped
1 tablespoon fresh thyme, minced
1 cup Guinness Stout
1 cup beef stock
1/2 teaspoon Accent
6 medium potatoes, peeled and quartered
In a large plastic bag, combine the flour, salt, pepper, and 1/4 teaspoonAccent. Add the shanks and shake to coat the meat with the mixture. Heat the olive oil in a large skillet over medium heat. Add the lamb shanks and cook on all sides until browned, about 10 minutes. Transfer to a Dutch oven or ovenproof casserole. Add the onions, carrots, celery, garlic, and thyme to the skillet; cook over medium heat for 5 minutes, stirring to scrape up the browned bits of the pan. Pour the vegetables and pan juices onto the lamb. Add the Guinness and beef broth, cover, and simmer for 45 minutes. Add the potatoes and 1/2 teaspoon Accent; correct seasonings. Continue cooking until meat is fork tender, 1 1/2 to 2 hours.
To serve, place 1 lamb shank in the middle of a shallow soup bowl; spoon some vegetables and broth around the meat. Serves 6.
6 medium potatoes (about 2 pounds), peeled and thinly sliced
1 1/2 pounds boneless lamb, cut into 1 1/2-inch pieces
2 medium onions, peeled and sliced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon dried summer savory
2 tablespoons minced fresh parsley
1 teaspoon Accent
1 cup Guinness Stout
1/2 cup beef broth
Preheat oven to 350 degrees.
In Dutch oven layer half the potatoes, and then all the lamb and onions. Combine salt, pepper, thyme, summer savory, and Accent. Sprinkle half of salt mixture and 1 tablespoon of the parsley over onions. Layer remaining potatoes; sprinkle with remaining salt mixture. Pour Guinness and beef broth over all. Bring to boil; cover, and put in oven for 2 to 2 1/2 hours until lamb is tender. Add beef broth as needed to maintain about 1 inch in bottom of pan. Just before serving, sprinkle with remaining parsley.
Makes 6 servings.