Vietnamese Lamb Recipes

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VIETNAMESE LAMB



Vietnamese Lamb image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here it's marinated in a Vietnamese marinade overnight, then broiled or grilled into fantastic submission.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 15m

Number Of Ingredients 8

1 cup chopped cilantro
1 cup chopped mint
1/2 cup fish sauce
1/4 cup lime juice
1/4 cup sugar
1 tablespoon, chopped fresh chile (like jalapeno)
black pepper
2 pounds of lamb shoulder chops

Steps:

  • Combine cilantro, mint, fish sauce, lime juice, sugar, chile (like japaleño), and black pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
  • Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining sauce.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 7 grams, Sodium 991 milligrams, Sugar 5 grams

VIETNAMESE LAMB SHANKS WITH SWEET POTATOES



Vietnamese lamb shanks with sweet potatoes image

Meltingly tender and full of classic Asian flavours, these lamb shanks are perfect for freezing

Provided by Diana Henry

Categories     Dinner, Main course

Time 3h20m

Number Of Ingredients 16

2 tbsp groundnut oil
4 lamb shanks , about 350g each
2 onions , halved and cut into half moons
2 tbsp finely chopped fresh root ginger
3 garlic cloves , finely sliced
2 red chillies , both deseeded, one chopped and one thinly sliced
1 tbsp soft brown sugar , plus 1 tsp
3 star anise
2 lemongrass stalks, tough outer leaves removed, then bruised
1.2l lamb stock
1 ½ tbsp tomato purée
4 sweet potatoes , peeled and cut into big chunks
2 tbsp fish sauce
juice 2 limes
big handful mint leaves, torn
handful basil leaves

Steps:

  • Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy-bottomed casserole, season the shanks, then brown them 2 at a time on all sides, adding the remaining oil for the second batch. Remove the lamb and add the onions. Fry them quite briskly, about 30 secs, add the ginger, garlic and chopped chilli, then turn the heat down and cook for 1 min. Add 1 tbsp sugar, stir, then add the star anise, lemongrass, stock, purée and seasoning. Bring to the boil.
  • Cover and cook in the oven for 1½ hrs, then add the sweet potatoes and cook for 1 hr more. The lamb should be completely tender and almost falling off the bones. Stir in the fish sauce, lime juice and 1 tsp sugar to just lift the flavour, then scatter with the mint, basil and the sliced chilli to serve.

VIETNAMESE AROMATIC LAMB CHOPS



Vietnamese Aromatic Lamb Chops image

These are the most delicious lamb chops you'll ever taste! When I make it, this savory lamb dish has impressed EVERYONE and has had people coming back for more for many years. It's suitable for any occasion...even Christmas or Thanksgiving. Plan ahead so you can marinate the lamb overnight.

Provided by Nelson_Huynh

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 8h30m

Yield 5

Number Of Ingredients 12

15 (3 ounce) lamb loin chops (1-inch thick)
2 cloves garlic, sliced
1 teaspoon garlic powder, or to taste
1 pinch chili powder
2 tablespoons white sugar
freshly ground black pepper to taste
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 tablespoons olive oil
¼ cup chopped fresh cilantro
2 lime wedges
2 lemon wedges

Steps:

  • Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
  • Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

Nutrition Facts : Calories 554.6 calories, Carbohydrate 7.4 g, Cholesterol 151.3 mg, Fat 40.4 g, Fiber 0.6 g, Protein 38.6 g, SaturatedFat 15.6 g, Sodium 300.8 mg, Sugar 5.3 g

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