Wok Seared Lamb With Peanut Sauce Recipes

MONGOLIAN LAMB

Steps:

• Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
• Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
• Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
• Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
• Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
• Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
• Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
• Serve with rice!

ALL PURPOSE PEANUT SAUCE

Steps:

• Add all of the ingredients into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother texture.

SAUTEED SICILIAN LAMB

Steps:

• Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
• Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
• Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
• Serve the lamb with rice pilaf and garnish with the parsley.

PEANUT-CRUSTED LAMB WITH HUNAN SAUCE

Steps:

• FOR LAMB:
• Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
• Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
• MEANWHILE, PREPARE SAUCE:
• Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
• Cut lamb between ribs into double chops. Serve with sauce.