Char Siu Lamb Cutlets With Fried Brown Rice Recipes

CHAR SIU RACK OF LAMB

Steps:

• To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
• Add lamb and turn to coat.
• Cover and refrigerate 2-3 hours.
• To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
• Mix and set aside.
• To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
• Cover and refrigerate until ready to serve.
• Preheat broiler with rack placed 4 to 5 inches from heating element.
• Place lamb, meat side up, in a foil-lined baking pan.
• Broil lamb, meat side up, for 10 to 12 minutes.
• Turn, brush with glaze, and broil for 5 to 7 minutes more.
• Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
• Slice rack between ribs.
• Serve with rice and salsa and garnish with mint leaves.

LAMB CHAR SIU STIR-FRY

Steps:

• Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side.
• De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
• Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through.
• Serve as is.