PEKING LAMB
An oriental lamb recipe (rather than duck) to serve wrapped in store-bought peking pancakes (you can get these from your Asian supermarket) or you could use tortilla.
Provided by Wendys Kitchen
Categories Lamb/Sheep
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place lamb in a large pot and add spices, green onions, soy sauce and sherry.
- Cover with cold water and bring to the boil. Cover and reduce to a simmer.
- Cook for a further 2 hours to cook through.
- Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.
- Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.
- Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.
- Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.
- Take off heat and rest lamb for 10 minutes. Then slice. finely.
- Arrange on a serving platter with a little reserved sauce.
- Allow everyone to make their own pancakes/wraps.
Nutrition Facts : Calories 781.6, Fat 46.8, SaturatedFat 19.6, Cholesterol 223.5, Sodium 1293.6, Carbohydrate 21.6, Fiber 1.4, Sugar 14.5, Protein 64.9
BRAISED LAMB SHANKS WITH LEEKS
Slowly simmering lamb shanks make them fork tender. The smells of rosemary and leeks make the house smell amazing. This is very easy, based on A Williams-Sonoma recipe. While shanks are called for you can make this with a whole or half leg of lamb, just increase the simmering time. I always serve this with garlic mashed potatoes and peas. MMmmmmmm.
Provided by Nancygirl
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
- Slice garlic cloved thinly.
- Trim lamb shanks of all fat and be sure to remove the "silverskin".
- Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
- When oil is hot but not smoking, brown meat very well on all sides, set aside.
- Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
- Return shanks to pan, season with s+p and srinkle rosemary over all.
- Add wine and bring to a simmer.
- Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.
Nutrition Facts : Calories 748.8, Fat 43.6, SaturatedFat 15.1, Cholesterol 242.1, Sodium 178.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 71.3
LAMB STEW WITH LEEKS AND POTATOES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
- Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
- Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
- Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.
Nutrition Facts : @context http, Calories 800, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 39 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 7 grams, TransFat 0 grams
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