Char Siu Rack Of Lamb Recipes

CHAR SIU (CHINESE BBQ PORK)

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.

CHINESE CHAR SIU GRILLED LAMB CHOPS

Steps:

• Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
• Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
• Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.