Honey And Five Spiced Lamb With Stir Fry Vegetables Food

LAMB STIR-FRY

Steps:

• Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
• Chop your vegetables.
• Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
• Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
• Get the noodles ready.
• Add the vegetables to the hot pan and cook for 4 minutes.
• Add the noodles and sauce to the pan and cook for a further 3 minutes.
• Serve topped with chopped spring onions (scallions) and sliced chilies.

EASY STIR FRY RECIPE WITH LAMB AND VEGGIES

Steps:

• Place the lamb in a bowl and add all the marinade ingredients except the oil and mix well.
• You can marinade the lamb for 10 minutes and upto 3 hours.
• Preheat a wok with the sesame oil until really hot, then add in the veggies and keep stir frying for 4-8 minutes (depending on the size of your veggies). Veggies should be crisp and vibrant.
• Remove the veggies on to a plate and add the remaining oil to the pan.
• Add the lamb once the pan is hot and stir fry it for 5-7 minutes (depending on the thickness of the lamb slices). Don't over cook the lamb.
• While the lamb is cooking, make the stir fry sauce by mixing all ingredients in a large liquid cup or bowl.
• Once the lamb is ready, add in the veggies, noodles and sauce to the pan.
• Toss the stir fry together and bring the sauce to a boil. As soon as it boils, drop the heat to low and let the sauce simmer for just 2 minutes.
• Finish off with fresh cilantro, mint and top with chopped peanuts.
• Add in dollops of chilli sauce if you want extra spice to your stir fry.
• Serve right away and enjoy!! :)

MONGOLIAN LAMB

Steps:

• Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
• Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
• Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
• Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
• Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
• Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
• Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
• Serve with rice!

HONEY AND FIVE SPICED LAMB WITH STIR FRY VEGETABLES

Steps:

• Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
• Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
• Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
• Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
• Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
• Note: Cooking time will be longer if not using a wok.

LAMB STIR-FRY WITH PEPPERS AND RICE

Steps:

• To make the marinade: In a medium sized bowl combine the oil, coriander, five spice powder, soy sauce, a little salt and lots of black pepper. Mix well, add in the lamb and stir. Leave to sit while you cook the rice and vegetables. Cook the rice according to the packet instructions. To cook the vegetables: Heat a little oil in a large, non-stick frying pan or wok, add the ginger, chilli and garlic. Stir then add in the onion and peppers. Stir-fry for 4-5 minutes until the onion and peppers have softened. You may need to do this in two batches depending on the size of your pan. Remove to a plate and keep warm while you cook the lamb. To cook the lamb: Add a little more oil to the hot pan or wok. Add half the lamb and stir-fry for 3-4 minutes. Remove from the pan and keep warm while you cook the rest of the lamb. Combine all the lamb and the vegetables in the pan or wok and toss to combine. Stir through the sesame oil, lime zest and juice. Mix well, taste and season if necessary. Sprinkle over the coriander and serve with the rice.

MOROCCAN SPICED LAMB

Steps:

• Preheat oven to 220 degrees C/ 425 degrees F.
• In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
• Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
• Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.
• Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
• For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.
• Let gravy bubble and thicken until reduced by half.
• Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.