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How To make Lamb and Pine Nut Stir Fry
4 oz Boneless Lamb
1/3 c Water
1 T Oyster Sauce *
1 1/2 t Cornstarch
1 t Grated Gingerroot
1/2 t Instant Chicken Bouillon
1 1/2 c Bok Choy, Cut In 1" Pieces
1/2 c Sliced Fresh Mushrooms
2 T Water
1 T Cooking Oil
1/4 c Pine Nuts, Toasted
1 x Hot Cooked Rice (Opt.)
* Oyster sauce is an ingredient used frequently in Oriental Cooking. You'll find it in either your grocery or an Oriental food store. ~------------------------------------------------------------------------- Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired.
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Ingredients
Ingredients
2 cups long grain rice
2 tablespoons Extra-virgin olive oil
Meat of choice (1 pound lamb chops)
Spices mix :- 2 dried bay leaves
2 Cinnamon sticks
1 teaspoon cardamom pods
1 teaspoon coriander Seeds
1teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon cloves
1 star Annise
Three clove of garlic
Small piece of Ginger
1 guajillo Chile
1 medium size shallot onion
1 teaspoon beef base
2 tablespoons coconut oil
A quarter of a cup pinenuts
A quarter of a cup raisins
Salt and Pepper for seasoning
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Stuffed Leg of Lamb Recipe with Rosemary & Pine Nuts | Woolworths
SERVES 8
Ingredients:
• 2 kg Australian Lamb Leg Roast
• 1 whole garlic bulb
• ½ bunch fresh flat-leaf parsley
• ½ bunch fresh rosemary
• 4 anchovy fillets
• 100g ciabatta
• 1 large handful of pine nuts
• 1 large handful of green olives
• 1 lemon
• sea salt and freshly ground black pepper
• olive oil
• 2 onions
• 2 carrots
• 2 sticks of celery
• 1 glass of red wine
• 1 heaped tablespoon of plain flour
• 1 litre organic chicken or vegetable stock
Method:
1. Preheat oven to 200˚C. Turn lamb upside down on a board and cut halfway down into the leg along the bone so meat opens out, creating a pocket.
2. Make the stuffing by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Scrape the mixture into a bowl, then add the ciabatta and pine nuts to the processor – you want it to be quite coarse so just pulse it a few times, then tip it into the bowl of herbs along with the olives and lemon zest. Season, then scrunch everything together with your hands – if it looks too dry, add a little lemon juice.
3. Pack the stuffing into the lamb pocket, then wrap the meat back over and tie it tightly with string, pushing the remaining rosemary sprigs underneath the string. Drizzle over a little oil, pat this into the lamb and season.
4. Place the onion, carrot and celery into a roasting tray with the remaining unpeeled garlic and lay the lamb on top. Roast for about 1 hour 30 minutes. After 30 minutes, baste by pouring a swig of wine over the meat and veg every 15 minutes or so until meat is cooked. Transfer meat to a board to rest.
5. Spoon off most of the fat from the tray, then place it on the stove over low heat. Add the flour and mash together with a potato masher. Pour in a glass of red wine and bring to the boil. Pour in the stock and bring back to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until thickened.
6. Season to taste, then sieve the gravy into a jug, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At the is point, the lamb will be just perfect. Enjoy!
Jamie's Tip:
In Italy, they’ll start basting the lamb after 30 minutes by
pouring a swig of wine over the meat every 15 minutes or
so until it is cooked. Trust me – it is well worth doing and
makes it juicy and delicious!
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