Mongolian Leg Of Lamb 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!

MONGOLIAN LAMB & ONION STIR FRY

Steps:

• Trim the meat of any excess fat and sinew and slice it across the grain into thin slices.
• Combine the garlic, ginger, baking soda, cornflour, light soy sauce and Chinese rice wine in a bowl.
• Add the meat and stir to coat.
• Cover and refrigerate for 1 hour, or preferably leave it overnight to marinate.
• Once the lamb has finished marinating and you would like to cook it, make the sauce.
• Combine the cornflour and soy sauce first to form a paste.
• Add the rest of the ingredients and stir vigorously until a smooth sauce has formed. Set aside.
• Heat the oil in a Green Pan wok or heavy-based frying pan.
• Add the onions and spring onions and stir fry over medium heat for 5 minutes or until softened and golden brown.
• Turn up the heat and tip in the lamb. Stir vigorously.
• Once the lamb has lightly browned, pour in the Mongolian Sauce, stir, then let it sizzle away for about 3 minutes or until the meat is cooked and the sauce has thickened.
• Serve immediately with white rice or on a bed of egg noodles. Enjoy!

MOROCCAN LEG OF LAMB WITH MINT DRESSING

Steps:

• Score meaty side of lamb in a diamond pattern of 1/4-inch-deep cuts about 1 1/2 inches apart. Season with salt and pepper, and place scored-side up in a large roasting pan.
• In a small bowl, whisk olive oil with lemon juice, lemon zest, garlic, harissa, coriander seeds and cumin. Pour marinade over lamb and massage into crevices. Cover pan with aluminum foil and refrigerate 2 1/2 hours or overnight. Remove from refrigerator 1 1/2 hours before cooking to return lamb to room temperature; in last 15 minutes, heat oven to 450 degrees.
• Remove foil from pan and place pan on middle oven rack; turn heat down to 350 degrees. Roast, basting lamb with pan juices every 1/2 hour, until a meat thermometer inserted into thickest part of meat reads 130 degrees, about 1 3/4 hours total. Remove from oven, tent loosely with foil, and let rest 15 minutes before carving. Serve with harissa and mint dressing.

CRISPY MONGOLIAN LAMB

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.

MONGOLIAN LAMB

Steps:

• Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem.
• Stir fry meat in batches for approximately a minute to seal(clean wok after each batch).
• Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock.
• Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens.
• Serve and sprinkle with sesame seeds.

MONGOLIAN LAMB

Steps:

• Cut lamb across grain into long, thin slices. Combine 1 Tbsp. each soy sauce and cornstarch with garlic in small bowl; stir in lamb. Let stand 10 minutes. Meanwhile, combine remaining soy sauce, 2-1/2 teaspoons cornstarch, sesame seed, sugar, pepper and 3/4 cup water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add lamb and stir-fry 1 minute; remove. Heat remaining oil in same pan. Add carrots and white parts of green onions; stir-fry 2 minutes. Add green onion tops; stir-fry 1 minute. Add lamb and soy sauce mixture. Cook and stir until sauce boils and thickens. Serve immediately with rice, if desired.

MONGOLIAN LAMB

Steps:

• Trim fat from leg of lamb cut lamb with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch strips. Toss lamb, cornstarch, 1 tablespoon vegetable oil, the sugar, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. Cut green onions diagonally into 1-inch pieces.Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add red pepper flakes, bean sauce, garlic and gingerroot stir-fry 5 seconds. Add lamb stir-fry 2 minutes or until brown. Add soy sauce and green onions stir-fry 30 seconds.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BOMBAY LEG OF LAMB WITH YOGURT AND LIME

Steps:

• In a large nonreactive bowl, combine lamb and yogurt. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup). Add to bowl with freshly ground black pepper and the salt. Mix well so that lamb is thoroughly coated with yogurt marinade. Cover, and refrigerate for 6 to 8 hours. Turn once or twice during the marinating period.
• Preheat the broiler. Remove lamb from the marinade. Place lamb in a heavy baking pan. Place marinade in a small pot.
• Broil lamb on each side for 6 to 8 minutes. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil. Remove lamb from oven. Let rest 5 minutes. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).

MONGOLIAN RACK OF LAMB

Steps:

• Mix all ingredients above as marinade.
• Trim fat off lamb rack, slit between bones on the bone side, and take off as much fat and silver skin as possible.
• Rub marinade onto the racks and soak overnight.
• Sear racks in hot skillet with meat side down, and then turn rack over to broil 6 to 8 minutes at high heat with meat side up.
• Turn racks over and broil for 2 to 3 more minutes.
• Mix the leftover marinade with corn syrup or honey and apply as glaze.
• Blast in high heat for 1 to 2 minutes.

MONGOLIAN LEG OF LAMB

Steps:

• Preheat the oven to180c or gas mark 4
• To butterfly the leg of lam place the boned leg skin side down on a chopping board. Locate with your fingers the cavity where the bone was and carefully place the sharp knife into the leg cavity blade side upwards and carefully cut upwards so the leg opens up into two joined halves. Tern the leg over skin side up, cover with cling film and beat with a rolling pin so the leg becomes flat and even.
• Peal and grate the ginger and garlic Mix together the five spice, grated ginger, garlic with a little soy sauce so the consistency resembles tomato pure.
• Score the skin with a sharp knife making sure not to cut to deeply. (Tip a Stanley knife with a new blade dose the job to perfection) Place the lamb into a roasting tin with deep sides
• Rub the five spice paste into the scores in the skin of the lamb Pour over the black bean sauce coating the lamb. Sprinkle evenly the Muscovado sugar over the lamb.. Cover with tinfoil and place in the oven on the middle shelf for 1 & quarter hours
• remove the tinfoil and cook on the top shelf for a further 15-min.