Sticky Asian Style Lamb Recipe By Tasty

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STICKY ASIAN LAMB RIBS



Sticky Asian Lamb Ribs image

Make and share this Sticky Asian Lamb Ribs recipe from Food.com.

Provided by The Normans

Categories     Lamb/Sheep

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 9

500 g lamb ribs
1 tablespoon crushed ginger
2 teaspoons crushed garlic
2 star anise
1 teaspoon crushed red chili
1/4 cup brown sugar
1/2 cup shaoxing wine
1/4 cup oyster sauce
1/4 teaspoon Chinese five spice powder

Steps:

  • Mix all ingredients, except for lamb.
  • Place lamb in a heavy base roasting pan with a lid. Pour sauce over.
  • Bake 350 degrees for two hours, turning regularly.
  • Remove lid for last half hour or to bake to your stickiness.

Nutrition Facts : Calories 861.6, Fat 60.9, SaturatedFat 30, Cholesterol 170.4, Sodium 1196.3, Carbohydrate 34.1, Fiber 0.7, Sugar 26.8, Protein 42.2

LAMB SHANKS ASIAN-STYLE



Lamb Shanks Asian-Style image

Delicious sticky lamb shanks, great when served with a fragrant rice and steamed baby bok choy. Wonderful Asian flavours of fresh ginger, sesame oil and teriyaki! Source: Monda Rosenberg

Provided by Elly in Canada

Categories     Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup flour
1 teaspoon salt
6 (1 lb) lamb shanks, about 6 lbs (3 kg)
vegetable oil
2 large onions
1/3 cup fresh ginger, peeled and julienned
1 cup sherry wine
10 ounces chicken broth
1/2 cup teriyaki sauce
1 teaspoon red chili pepper flakes
2 teaspoons dark sesame oil
2 teaspoons anise seeds or 2 teaspoons fennel seeds
1/2 cup dried mushroom (optional)

Steps:

  • Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
  • Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
  • Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
  • After removing shanks from pan, reduce heat to medium.
  • Add onions, ginger and a little more oil.
  • Stir often until onion softens, 3 to 4 minutes.
  • Sprinkle with reserved flour mixture and stir until evenly mixed.
  • Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
  • Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
  • Bring to a boil, stirring often.
  • Return shanks to pan. Reduce temperature to medium-low.
  • Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
  • Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!

Nutrition Facts : Calories 1719.3, Fat 87.7, SaturatedFat 35.1, Cholesterol 612, Sodium 2654.8, Carbohydrate 24.2, Fiber 2, Sugar 9.2, Protein 185.4

STICKY ASIAN-STYLE LAMB RECIPE BY TASTY



Sticky Asian-Style Lamb Recipe by Tasty image

Provided by Sara Shiraz

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

lamb, 1 rack + 6 cutlets
6 cloves garlic, minced
4 anise seeds
4 sprigs fresh thyme, (+ additional for garnish)
5 teaspoons honey
3 tablespoons gochujang
4 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1 tablespoon Chinese 5-spice

Steps:

  • Preheat the oven to 180°C. Mix all ingredients (except the lamb) in a bowl
  • Line a baking pan with aluminium foil and brush with oil. Trim the lamb fat and place the lamb on the tray. Brush half of the spice mix all over the lamb.
  • Bake for 25 minutes. After that, baste/brush with the remaining spice mix every 10 minutes
  • Once the lamb has been in the oven for 45 minutes, increase the temperature to 220°C & move the lamb to the top third of the oven. Bake for 10 to 15 minutes until caramelised
  • Remove from the oven and top with the juices on the tray (discard any fat).
  • Serve warm.

Nutrition Facts : Calories 114 calories, Carbohydrate 26 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, Sugar 19 grams

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