How to cook Lamb Chops Asian-style | Asian-style Lamb Chops Recipe | Lamb Chops Recipe
We've eaten at restaurants offering their famous Lamb Chops on the menu. But have you ever tried an Asian-style Lamb chops? This is my take on the Lamb Chop with an Asian twist.
Ingredients:
1 rack of lamb
Dry rub:
6 Cloves garlic
1 Tbsp black pepper corn
1 bunch of Cilantro stems
Marinate:
2 Tbsp fish sauce
2 Tbsp soy sauce
2 Tbsp sweet soy sauce
2 Tbsp oyster sauce
1 1/2 Tbsp brown sugar
1 Tbsp Olive oil
cubes of butter
rosemary
Sliced mushrooms
1. Cut lamb chops into individual popsicles.
2. Using a Mortal and Pestle, pound garlic, black pepper corn and a bunch of cilantro until it is like a paste.
3. Rub paste to lamb chops.
4. Mix fish sauce, soy sauce, sweet soy sauce, oyster sauce, brown sugar and olive oil until sugar is dissolved. Add marinate to the lamb chops. Set aside for 2 hours.
5. In a grill pan, add oil and turn into medium heat. Grill lamb chops for 4-5 minutes per side. Put cubed butter on Lamb chops. Add Rosemary and sliced mushrooms in the side of the pan.
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Delicious Sichuan Cumin Lamb Stir Fry Recipe!
Why not try something a little different this Easter, with a Sichuanese Lamb Stir Fry? Xinjiang is a classic Sichuan dish made with tender pieces of lamb, marinaded with Sichuan peppercorns, cumin, and chilli powder to make a mouth-watering, spicy, earthy dish!
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To find the recipe for this dish, click the link below!
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Lamb Stew Chinese Style
Lamb Stew Chinese Style is a very popular warming dish in Hong Kong during winter. Not only it is so delicious. we also believes that lamb has very good health promoting properties. It is considered to have the effect of warming and improving circulation and dispelling the cold. That’s why Let me show you how to do it.
**Key to Success**
- Red Bean Curd 南乳 and Chu Hau Sauce 柱侯醬are the key to the soup base
- To make the lamb tender, I use iron cast pot or you can use slow cooker/ pressure cooker/ instant pot and adjust the time accordingly
** Ingredients**
- 600g lamb brisket/ lamb breast, with skin
- 10 slices of ginger
- 2 stalks of scallions, cut into 2 inches lengthwise , separate white and green parts
- 1 shallots, minced
3 pieces of red bean curd 南乳
- 1 tablespoons of Chu Hou paste 柱侯醬
- 1 tablespoons of Hosin sauce 海鮮醬
2 star anise
1 piece of dried tangerine peel 陳皮
4 dried Chinese mushroom (soaked in warm water for 2 hours)
10 water chestnuts
30g rock sugar
1 tablespoon of Chinese cooking wine
- water
3 pieces of dried bean curd sticks
1 Bamboo shoot
- Garnish with green parts of scallion
- Vegetable - Tang Ho or you can use lettuce
(Dipping Sauce)
3 pieces of preserved white bean curd
- 1 red chilli (thinly slice)
- small amount of sesame oil
**How to make**
- Blanch the lamb brisket by putting it in boiling water with 4 slices of ginger for 10 minutes to get rid of the rough taste. Then cool down in iced water for 5 minutes. Then drain and set aside
- Heat 2 tablespoons of cooking oil in a wok over medium to low heat. Add the reminding ginger, white part of scallions, garlic and shallots. Saute for 1 minute to release the aroma. Set aside.
- Then add the red bean curds and chu hau sauce, hosin paste and Chinese cooking wine. Saute for 30 seconds to release the aroma.
- Then add the lamb and mix well to coat the lamb evenly in the sauce
- Add the Chinese mushroom and mushroom water, star anise, tangerine peel, water chestnut and rock sugar. Then add water to just cover all the ingredients. The tangerine peel can reduce the strong taste of the lamb, water chestnut can balance the warming effect of the lamb and rock sugar acts as a natural tenderiser
- Add water to cover the lamb. Bring to boil. Simmer in high heat for 15 mins. Then turn to medium to low heat and simmer for 1 hour. Stir the stew from time to time to prevent sticking. Add more water if necessary
- Taste the lamb, once it is tender. Transfer the content into a clay pot
- Add the water chestnuts and dried bean curd sticks and cook for 15 minutes in low heat
- Garnish with the green parts of scallions
- Have it in hot pot style with tong ho. Have the lamb with bean curd sauce.
Clay pot can keep the moisture of the meat and all the flavors of the ingredients very well
We love to have it in hot pot style. Prepare some lettuce. Have the lamb with the sauce. Get a bowl of rice. That is a prefect setting for winter time. It just warms your heart.
Smokey and Delicious Mongolian Lamb | Easy Lamb Recipes | Cookd
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Let the flavors of Mongolia dance on your palate with our delicious Mongolian Lamb
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Mongolian Lamb Recipe:
For Lamb:
Boneless Lamb Strips - 500 g
Baking Soda - ½ tsp
Salt - ½ tsp
Pepper - ½ tsp
Corn Starch - 2 tbsp + ¼ Cup
Soy Sauce - 1 tsp
For The Stir Fry:
Onion(Strips) - 2 no
Water - ½ Cup
Corn Starch + Water - 2 tbsp + 2tbsp
Oil - For deep Frying+ 3 tbsp
Bell Peppers(Strips) - ¾ no
Spring Onion Whites(Fine Chopped) - 2 tbsp
Spring Onion Greens - 2 tbsp
Garlic(Finely Chopped) - 4 cloves
Ginger(Finely Chopped) - ½ inch
Dry Red Chilli (De-seeded) - 4-5 nos
Soy Sauce - 1 tbsp
Oyster Sauce - 2 tbsp
Red Chilli Sauce - 1 tbsp
Instructions:
1. In a mixing bowl add the lamb strips and add baking soda, soy sauce, cornstarch, salt and pepper
2. Mix it thoroughly and let it rest for 20 minutes(this tenderises the meat)
3. Once the meat is rested add some more corn starch and mix it thoroughly and deep fry on a medium flame until golden brown
4. In a kadhai or wok pour in oil and add the fine chopped spring onion whites, garlic and ginger, saute until aromatic
5. Add the Onion and Bell Peppers and Saute for 30 Seconds on a high flame
6. Add all the above mentioned sauces and saute on a high flame for 30 seconds and pour in the water and bring it to a boil
7. Add the cornstarch slurry and cook until thickened
8. Add the fried lamb and spring onion greens and toss until well coated in the sauce
9. Serve Hot
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Mongolian Lamb 20200831
Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. At “posher” establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for theatric effect!
Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!
PRINT RECIPE:
Real-Deal Xinjiang Cumin Lamb (孜然羊肉) Recipe
Real-deal Xinjiang cumin lamb recipe that yields crispy juicy lamb pieces coated with a bold cumin chili spice mix, stir fried with onion, garlic and cilantro. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
1 lb (450g) lamb leg, cut to 3/2-inch (1.5-cm) cubes
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1/4 cup cornstarch
Spice mix
2 tablespoons cumin powder
2 teaspoons Sichuan chili flakes (or Korean chili flakes)
1/2 teaspoon sugar
(Optional) 1/4 teaspoon freshly ground Sichuan peppercorns
Stir fry
4 tablespoons peanut oil (or vegetable oil)
1/2 cup dried Chinese chili peppers
1 small white onion, large diced
1 thumb ginger, minced
5 cloves garlic, sliced
1 cup chopped cilantro
(Optional) Toasted sesame seeds for garnish
Check out more cooking notes at ➡︎
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