Pacific Rim Lamb Salad Recipes

PACIFIC RIM GRILLED STEAK AND NOODLE SALAD

Steps:

• Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Prepare Noodle Salad.
• Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
• Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.

PACIFIC RIM CUCUMBER SALAD

Steps:

• Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
• Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
• Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

GREEK LAMB SALAD

Steps:

• Mix the oregano, olive oil, lemon juice and 1/2 tsp flaky sea salt in a large bowl and season well with ground black pepper. Put a spoonful of the dressing in a second bowl, add the lamb steaks and turn to coat. Marinate for 5 mins.
• Heat a griddle pan over a medium-high heat, or set the grill to its hottest setting. Discard the marinade and cook the lamb on the griddle or grill for 4-5 mins each side or until done to your liking. Transfer to a plate and cover loosely with foil. Leave to rest for 3-5 mins, then slice thickly.
• While the lamb is resting, add the tomatoes, cucumber and olives to the dressing in the large bowl and toss lightly. Divide between 4 plates and top with small chunks of feta. Place the sliced lamb on top, scatter with the mint leaves and serve.

PACIFIC RIM FLANK STEAK

Steps:

• In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
• Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
• Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
• Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
• Cook's Tip
• If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
• Cook's Tip on Chili Garlic Sauce or Paste
• Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
• Nutrition information
• (Per serving)
• Calories: 162
• Total fat: 6.5g
• Saturated: 3.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 48mg
• Sodium: 77mg
• Carbohydrates: 0g
• Fiber: 0g
• Sugars: 0g
• Protein: 23g
• Calcium: 4mg
• Potassium: 222mg
• Dietary Exchanges
• 3 lean meat

PACIFIC RIM SMOKED LAMB SHANKS

Steps:

• Drizzle oil over the lamb shanks; rubbing it into the meat with your fingertips.
• Add salt, sugar, five-spice powder, and pepper to a small bowl; stir to mix or use your fingers to mix.
• Sprinkle the rub all over the lamb, patting it onto the meat with your fingers.
• To make the barbecue sauce: add bbq sauce, hoisin sauce, rice wine, and sriracha in a nonreactive saucepan over medium heat; bring to a simmer; let simmer 10-15 minutes, until thick and richly flavored; set aside.
• Set up grill for indirect grilling and preheat to medium-low; **for gas grill, place the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to medium-low.
• When ready to cook, place the lamb shanks, on their side, in the center of the hot grate, over the drip pan and away from the heat; cover the grill.
• Smoke roast the lamb shanks for 1 hour.
• Wrap each shank in foil and continue cooking until very tender, 45 minutes to 1 ¼ hours more.
• When the shanks are fully cooked, the meat will have pulled back from the shank bone and will be tender enough to pull apart with your fingers; internal temperature should be about 180°.
• During the last 15 minutes or so, unwrap the shanks and brush them with some of the sauce.
• Transfer the grilled lamb shanks to a platter and serve with the remaining barbecue sauce.