Peanut Crusted Lamb With Hunan Sauce Recipes

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PEANUT-CRUSTED LAMB WITH HUNAN SAUCE



Peanut-Crusted Lamb with Hunan Sauce image

Categories     Garlic     Ginger     Lamb     Nut     Bake     Lunar New Year     Peanut     Red Wine     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 18

LAMB
1 cup peanut oil
10 tablespoons hoisin sauce*
1/2 cup plum wine** or Sherry
8 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 teaspoon dried crushed red pepper
2 1 3/4-pound racks of lamb, trimmed
2 tablespoons bottled chili sauce
2 cups dry-roasted unsalted peanuts, finely chopped
SAUCE
2 cups beef stock or canned broth
1/4 cup dry red wine
2 tablespoons bottled chili sauce
1 tablespoon hoisin sauce
2 tablespoons chilled butter
*Available at Asian markets and in the Asian section of many supermarkets.
**Available at Asian markets, specialty foods stores and some liquor stores.

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.

HUNAN DUMPLINGS WITH PEANUT BUTTER SAUCE



Hunan Dumplings with Peanut Butter Sauce image

Why spend so much money on takeout when you can make these at home. If you like peanut butter these are guaranteed to please.

Provided by Beeks

Categories     Pork

Time 40m

Yield 36 dumplings

Number Of Ingredients 13

1/2 lb ground raw pork
1 teaspoon soya sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sesame seed oil
36 wonton wrappers
1/3 cup smooth peanut butter
1/2 cup hot water
1 teaspoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes

Steps:

  • Combine the pork with the soya sauce,salt,pepper and sesame oil.
  • Put about a tsp of filling in the center of each wonton skin and enclose the filling to make a ball shape or a triangle,sealing with a little water.
  • Bring a large pot of water to a boil.
  • Put the dumplings,in batches into the water until they rise to the surface.
  • Remove with a slotted spoon.
  • Mix hot water with the peanut butter until well combined and then add the soya sauce,rice vinegar,oil,garlic and chilies.
  • Serve on top of the dumplings.

Nutrition Facts : Calories 58.2, Fat 2.8, SaturatedFat 0.6, Cholesterol 6.1, Sodium 111.4, Carbohydrate 5.2, Fiber 0.3, Sugar 0.2, Protein 3.3

LAMB STEWED IN PEANUT SAUCE



Lamb Stewed in Peanut Sauce image

This recipe is popular in the African country of Benin. The recipe calls for shrimp powder but, if you can't find that, a little fish sauce or anchovy paste would make a decent substitute. You could also just leave it out and use a bit more salt for seasoning. Serve with steamed rice.

Provided by threeovens

Categories     Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons peanut butter
15 ounces water
2 tablespoons peanut oil
1 1/2 lbs lamb shoulder, cubed
1 onion, chopped
1 garlic clove, crushed
12 ounces diced tomatoes (canned or fresh)
1 fresh thyme sprig
1 teaspoon shrimp, powder
4 carrots, peeled and diced
1/2 small cabbage, shredded
1 sweet potato, diced
salt

Steps:

  • Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
  • Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
  • Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
  • Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
  • Add sweet potatoes and cook until vegetables are tender, 40 minutes.

Nutrition Facts : Calories 683.2, Fat 49.8, SaturatedFat 18.3, Cholesterol 122.8, Sodium 243.8, Carbohydrate 26, Fiber 7.1, Sugar 11.6, Protein 34.6

HUNAN LAMB CHOPS



Hunan Lamb Chops image

Categories     Garlic     Lamb     Onion     Marinate     Sherry     Summer     Grill/Barbecue     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons dry Sherry
2 teaspoons chili oil
1 tablespoon rice vinegar
3 large garlic cloves, finely chopped
1/2 cup thinly sliced green onions, divided
8 1/2-inch-thick shoulder lamb chops (about 2 pounds total)

Steps:

  • Prepare barbecue (high heat). Whisk hoisin sauce, soy sauce, Sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions. Add lamb and turn to coat. Let marinate 20 minutes.
  • Brush grill rack with oil. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Place 2 lamb chops on each plate. Sprinkle lamb with remaining green onions and serve.

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