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How To make Flash Cooked Lamb with Leeks
2 lb Boneless leg of lamb, shank
-portion 2 1/2 tb Soy sauce
2 tb Rice wine or sake
1 1/2 ts Sugar
2 ts Minced ginger root
1 tb Cornstarch
Stir-fry sauce 5 tb Corn or safflower oil
2 1/2 tb Sesame oil
8 Garlic cloves, peeled and
-very thinly sliced 4 c Leeks, white part only, cut
-into fine julienne shreds From Nina Simonds' "China Express" (William Morrow, $25). Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons. Separate muscles of meat and remove any filmy skin. Cut meat across grain into thin slices about 1/6" wide and 1 1/2" long. Place slices in bowl. Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat. Cover with plastic wrap and marinate 30 minutes in refrigerator. Prepare sauce and set aside. Heat wok or skillet. Add 1/4 cup corn oil and heat to about 400'F. Add lamb slices and stir-fry over high heat, stirring continuously, until meat loses red color and separates. Remove with slotted spoon and drain in colander. Clean out skillet. Reheat skillet, add 1 tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot. Add garlic and leeks and stir-fry over high heat about 1 1/2 minutes, until leeks are just tender. Add cooked lamb and stir-fry sauce and toss lightly to coat. Transfer to serving platter.
How To make Flash Cooked Lamb with Leeks's Videos
Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.
Life On Toast! - Valentine Warner
Greetings all,
Here’s my latest recipe – Clams, bacon & leeks on toast - which as soon I finished cooking, I was so hungry and it is so delicious, that I ate it in about 2 seconds flat!
Its creamy, its fishy, its salty its bacony and its built on the foundation stone of so many great things, a piece of toasted bread!
Happy eating,
Val
To help support this channel & get exclusive recipes every week sign up to my Patreon.com site.
#recipe #cooking #food #toast #bacon #clams #leeks
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