Woolly Butter Lamb Recipes

WOOLLY BUTTER LAMB

Steps:

• Cut a third from the end of one stick of butter. Place larger piece on a serving dish for lamb's body. Spread some of the softened butter on cut side of smaller piece; position vertically on left side of larger piece for neck and head. Trim edges., Cut a 1/4-in. slice from the second stick of butter; cut diagonally in half. Spread softened butter on cut edge of one triangle; secure to front of head/neck piece for nose. Set remaining triangle aside., Cut a diagonal slice from each end of the second butter stick. Spread softened butter on cut long sides; secure to back of head for ears., Cut remaining butter and reserved triangle to fit into a garlic press. Squeeze butter through press in batches. Use toothpicks to curl pieces. Beginning at the top and working down, place curls on body. (If butter softens while assembling, place in refrigerator for 10 minutes or until firm.), Insert cloves for eyes; add two dots of cinnamon on nose for nostrils. Refrigerate until serving. Garnish plate with parsley and pansies if desired.

BUTTER LAMB GRAVY

Steps:

• Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
• Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
• Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

BUTTERFLIED LAMB WITH GARLIC BUTTER

Steps:

• Open lamb out flat, place the fat-side down on a board. Using a meat mallet or rolling pin pound the lamb to even thickness.
• Combine herbs, rind, garlic, pepper and butter in a small bowl; spread the mixture over the fat-side of the lamb.
• Place lamb in a large shallow dish, drizzle the juice over. Cover, refrigerate 3 hours or overnight.
• Place the potatoes and onions in a large roasting dish; drizzle with oil. Bake uncovered, in a moderately hot oven 20 minutes.
• Place lamb, fat-side up, over the vegetables in the roasting dish. Bake uncovered in moderately hot oven about 40 minutes or until lamb doneness as desired.
• Remove the lamb from the dish, cover loosely with foil to keep warm.
• Drain the excess juices from the pan, bake potatoes and onions in a very hot oven another 15 minutes or until crisp.
• Slice lamb and serve with the vegetables.

CHINESE WOOLY "BA-BA" LAMB WITH PEANUT SAUCE BY SY

Steps:

• PREPARATION-MAIN DISH: Mix the marinade in a bowl with the lamb meat and refrigerate for 30 minutes.
• Par boil the string beans and carrots in a little salt water, remove.
• ASIAN PEANUT SAUCE- In a non-stick pot add all the sauce ingredients except the peanuts.
• Using medium heat stir until smooth (a nice semi-thick consistency, do not boil).
• Add peanuts, stir, remove from heat and keep warm.
• Just prior to service the main dish, put peanut sauce in small individual bowls for dipping.
• MAIN DISH- Put 1- 1 1/2 cups of oil in a wok and bring to a high heat.
• Drop in a tiny piece of the rice sticks into the oil.
• If it puffs up immediately the oil is hot enough.
• Take one portion of the rice sticks, place on a slotted metal spoon and place in the hot oil.
• After it puffs up (about 5 seconds) turn over and fry for a few seconds more (making sure you don't burn the rice sticks) à the rice sticks will turn into a bright white wooly color.
• IMMEDIATELY REMOVE and place on a paper towel lined plate.
• Do the same with the balance of the rice sticks.
• Use more paper towels on top and flip over all the rice sticks.
• BE CAREFUL THAT THE OIL DOES NOT SPLATTER.
• KEEP CHILDREN AND ANIMALS AWAY FROM THE KITCHEN.
• Discard the oil.
• On a big platter place the rice sticks around the sides and leave a"well" in the center.
• Use additional paper towels to remove some of the oil on the rice sticks (it is all right if some of the rice sticks break up).
• In a clean wok add some oil, add the garlic, chili and stir fry for about 15-30 seconds.
• Add the carrots, string beans, mushrooms and stir fry until 3/4 cooked; then remove and set aside.
• Add a little more oil to the wok, next add the marinated lamb/meat and stir fry until almost done.
• Add the wine and stir fry briefly.
• Next add the vegetables back into the wok and stir briefly.
• Add the arrow root flour/starch to thicken.
• Add the scallions and sesame oil.
• Cook briefly and then remove from heat.
• Place the lamb and vegetables in the center of the platter and drizzle a small amount of the Peanut Sauce on each portion.
• Serve the Asian Peanut Sauce in individual bowls on the side-- along with white rice.
• Enjoy!