Crispy Aromatic Lamb Recipes

CRISPY MONGOLIAN LAMB

Crispy Mongolian lamb image

Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two

Provided by Good Food team

Time 4h

Number Of Ingredients 10

Ingredients

1 breast of lamb , about 750g
thumb-size piece ginger
2 garlic cloves , crushed
6 tbsp dark soy sauce
1 tbsp Chinese five-spice powder
150ml Shaohsing rice wine
2 tbsp soft light brown sugar
1 round lettuce , leaves separated
3 spring onions , cut into finger-length pieces then shredded
¼ cucumber , cut into matchsticks

Steps:

Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

Nutrition Facts : Calories 643 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 54 grams protein, Sodium 5.3 milligram of sodium

CRISP LAMB CHOPS WITH AROMATIC WINE SAUCE

Crisp Lamb Chops With Aromatic Wine Sauce image

Provided by Florence Fabricant

Categories dinner, project, main course

Time 4h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 lamb shanks, cut in thirds
1 large onion, peeled and quartered
1 large tomato, coarsely chopped
6 garlic cloves, half of them unpeeled, half minced
5 sprigs flat-leaf parsley
3 bay leaves
6 sprigs rosemary
3 cups dry red wine
Salt
5 tablespoons extra virgin olive oil
1 pound baking potatoes, peeled and sliced thin
1/4 cup oil-packed sun-dried tomatoes, slivered
8 loin lamb chops, 1-inch thick, well-trimmed

Steps:

Heat oven to 400 degrees. Place lamb shank pieces, the onion, tomato and unpeeled garlic in a roasting pan and bake, turning once, for 45 minutes. Transfer meat, bones and vegetables to a 4-quart pot. Leave as much fat as possible in the pan and discard. Add parsley, bay leaves, 1 sprig rosemary and wine to pot. Add enough water, 2 cups or more, just to cover ingredients. Bring to a boil, reduce heat to very low and simmer, about 3 hours, until liquid is reduced to less than 2 cups.
Remove meat and bones. Discard bones and save meat for another use, such as pasta sauce. Strain vegetables and liquid through a fine sieve into a saucepan. Skim off as much fat as possible. Bring liquid to a simmer and cook until reduced to a scant cup, about 20 minutes. Season with salt. Set aside.
Heat 1 tablespoon oil in a large skillet on medium-high. Add half the potatoes and sauté until lightly browned. Remove and repeat with remaining potatoes. Remove. Add 2 tablespoons oil to skillet. Add sun-dried tomatoes, remaining garlic and 1 sprig rosemary and sauté briefly on low. Return potatoes to skillet, cover and cook 5 minutes. Set aside.
Season chops with salt. Heat remaining oil in a large cast-iron skillet. Cook chops on high about 3 minutes a side for medium-rare. Reheat sauce. Divide potatoes among four warm dinner plates. Place two chops on each. Spoon sauce over chops, garnish with remaining rosemary and serve.

AROMATIC LEG OF LAMB

Aromatic Leg of Lamb image

This recipe is one I found in "Good Housekeeping" magazine a good while ago. It gives a subtle flavor to the lamb and, to my way of thinking, is simply excellent.

Provided by Bergy

Categories Lamb/Sheep

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs butterflied boneless leg of lamb (I prefer Australian)
3 garlic cloves, cut in half and crushed with the side of chef's knife
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon olive oil
1 1/2 teaspoons salt
lemon wedge (optional)

Steps:

Rub the lamb with the cut side of the garlic cloves.
Discard garlic.
In a mortar with pestle, crush fennel, cumin, and coriander seeds.
(Or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) In a small bowl combine crushed seeds with Olive Oil and salt Using your hands rub the lamb with the crushed seed mixture Place lamb on BBQ over medium heat.
Cook 15-20 minutes (for medium-rare) turning occasionally.
Or cook until it reaches your preferred doneness.
Thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm.
If desired serve with lemon wedges.

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