Wok Seared Lamb With Peanut Sauce Recipes

SEARED DIJON LAMB LOIN WITH ASIAN 'RATATOUILLE' GARLIC-MINT TAPENADE

Steps:

• Mix Dijon, wine, oil, garlic, and soy. Marinate the lamb filets for 1 hour.
• Coat a large saute pan on high heat with oil. Season the lamb filets with pepper (salt is optional since it has been in the soy marinade) and pan sear both sides until brown, about 6 minutes total.
• Let rest for 3 to 5 minutes.
• On a large plate, place a small mound of ratatouille in the middle. Surround with 3 filets of lamb, topped with Garlic-Mint Tapenade. Garnish with basil leaves and drizzle with a little extra-virgin olive oil.
• Wine: Big, Bordeaux blend, 2nd growth
• In a large saute pan or wok, coat lightly with olive oil and saute the onions, garlic, and fermented beans for 1 minute. Add the eggplant and saute 2 minutes. Add the tomatoes and zucchini and season with salt and pepper. Reduce heat and simmer until soft, about 15 to 20 minutes. Add basil and lemon juice just before serving.
• In a mortar and pestle, mash the garlic and olives. Add the mint, oil, and salt.

WOK SEARED LAMB WITH PEANUT SAUCE

Steps:

• 1. In small bowl, whisk together broth, peanut butter, soy sauce, cornstarch, sugar, and red pepper flakes. 2. In 12-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Add scallions, garlic and ginger and cook, stirring frequently, 5 minutes, or until scallions, are tender. Add 2 teaspoons oil and bell peppers and cook, stirring frequently 5 minutes, or until crisp-tender. With slotted spoon, transfer vegetables to plate. 3. Meanwhile, bring large pot of water to a boil. Add linguine and cook according to package directions until al dente. Drain. 4. Add remaining 2 teaspoons oil and lamb to skillet. Increase heat to high and cook, stirring constantly, about 3 minutes, or until lightly browned. Sprinkle with salt. 5. Return vegetables to pan. Stir peanut butter mixture, add to pan, and cook, tossing, 2 minutes, or until sauce is lightly thickened and coats back of spoon. 6. Divide linguine among pasta bowls and top with the lamb and peanut sauce. 7. Linguine with Beef and Peanut Sauce: Follow directions for lamb recipe, but substitute 1 pound well-trimmed flank steak. To prepare the flank steak for stir-fry, halve it lengthwise with the grain. Then cut it across the grain into 1/4-inch-thick strips. Skip bell peppers, add lime.

LAMB CHOPS WITH SPICY PEANUT SAUCE

Steps:

• Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.

HERBED LAMB CHOPS WITH PINOT NOIR SAUCE

Steps:

• For sauce:
• Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
• Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)
• For lamb:
• Stir fresh herbs and pepper in medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
• Preheat oven to 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
• Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER

Steps:

• Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
• Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

LAMB KEBABS WITH KAHLUA PEANUT SAUCE

Steps:

• Cut the lamb into 1 inch cubes. Crush the garlic cloves and add to the tomato juice. Season with the salt and pepper and cumin powder. Marinate the lamb cubes overnight.
• Drain lamb cubes and wash and remove the seeds from the pepper and cut into 1 inch squares. Thread the lamb, green and red peppers and mushrooms alternately onto 8 kebab skewers. Brush with oil and grill slowly until the lamb is just cooked through.
• Prepare the Kahlua Peanut Sauce: Peel and finely chop the onions. Saute in the oil with the crushed garlic. Add the cayenne pepper and cumin powder and cook gently for 1 to 2 minutes more. Add the tomato juice, Kahlua, peanut butter and stock. Simmer over a low heat for 10 minutes, stirring from time to time.
• Serve cooked kebabs on a bed of rice with the Kahlua Peanut Sauce.