Lamb With Lemon Grass And Ginger Food

LAMB CHOPS IN LEMONGRASS GINGER COCONUT SAUCE

Steps:

• Season lamb chops with black pepper on both sides,set aside.
• Heat a small pan over medium,when hot reduce heat slightly ,and add cumin seeds,stirring often until they are toasted and begin to pop.Remove immediately.Add coriander seeds and repeat removing immediately when they look and smell toasted and pop-these will take a little longer.Add cardamom to the same skillet and toast evenly on all sides-you can relax a little here if they get too brown -you will be discarding most of the pod.
• Place the cumin and coriander in aspice grinder and grind well.Smash the cardamom pods and remove seeds,discarding the outer pod(if there any small pieces of the pods, don't worry they will get ground, just remove most of the pods)Add the cardamom to the spice grinder and grind well.Set aside the spice mixture.
• Peel and chop onion.Slice the bottom section of the lemongrass thinly.Peel and mince ginger.Peel and chop garlic cloves.
• Heat 2 tablespoons coconut oil in the same skillet over medium heat.Add the onions,lemongrass and ginger.Fry,stirring occasionally for about 3 minutes.Add the garlic and continue frying,about 5 minutes,stirring as needed.Add the coconut milk,the spices, and about 1 cup water.
• Simmer for about 8 minutes on medium low,stirring occasionally.
• Place sauce in a blender and blend thoroughly ,getting the sauce as smooth as possible.Strain into a bowl,pressing on the solids with the back of a spoon extracting as much liquid as possible.Discard solids.Set sauce aside.
• In a medium sized pan heat the remaining tablespoon of oil over medium heat;when hot,add the lamb chops and sear on one side,about 1 1/2 minutes,flip to sear the other side.After about a minute moret,pour in the sauce.
• Stir,reduce heat to medium low ,and cover.Check after minute and give the sauce a stir,you may need to add more water,about 1/2 cup.Flip lamb chops.Recover and continue stirring the sauce occasionally and adding more water as it concentrates,in 1/2 cup increments to keep it from becoming too dry.
• Cook until lamb is very tender;this may take about 10 minutes from start to finish,but may take less time,depending on the thickness of thechops.Just make sure the sauce doesn't burn or become too dry.

BUTTERFLIED LEG OF LAMB ROASTED WITH GINGER AND GARLIC

Steps:

• Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sauté for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
• Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
• Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
• Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of "How warm?" -- so maybe a meat thermometer is the way to go. Aim for 350°F.
• Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.

GINGER-LEMON ROAST LAMB

Steps:

• Trim any excess fat from lamb.
• Make 1/2 inch (1 cM) deep slits all over leg.
• In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
• Stir in lemon juice to make paste.
• Coat lamb leg well, making sure it seeps into all the slits.
• Cover and refrigerate for at least 3 hours, or overnight.
• PREHEAT OVEN TO 450 degrees F (230C).
• Place lamb leg in shallow roast pan; pour wine into pan.
• Roast uncovered, 15 minutes.
• Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
• Add water, if roast pan becomes dry.
• Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
• Skim fat from pan juices;.
• Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
• Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
• Cook, stirring all the while, until bubbly and thickened.
• Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
• Gravy on the side.

BUTTERFIED LEG OF LAMB WITH GINGER

Steps:

• Score the surface of the lamb, place in a shallow dish.
• Mix garlic.
• ginger, soy sauce,sesame oil, vinegar mirin and white pepper.
• Pour marinade over the lamb cover and refrigerate for at least 3 hours to overnight Heat oven to 450 degrees F.
• Put lamb in a roasting pan, reserve the marinade.
• roast 15 minutes.
• Lower temp to 325F and continue roasting the lamb basting with the reserved marinade.
• Roast to your preferred pink or well done about a total of 50 minutes (140F internal temp) Let the lamb rest before serving.
• Meanwhile mix the dipping sauce, serve along side slices of lamb at room temp.

GRILLED LEMONGRASS LAMB CHOPS WITH HERBS

Steps:

• Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
• Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)
• Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.
• Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.
• Prepare grill for cooking over direct heat with medium-hot charcoal.
• Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.
• Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.

LAMB WITH LEMON GRASS AND GINGER

Steps:

• Combine lemon grass, ginger, soy sauce, orange juice, minced garlic, and pepper. Rub half the mixture over the lamb, and marinate overnight.
• Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
• Serve with the remaining sauce.