Orange And Leek Lamb Food

PEKING LAMB WITH LEEKS

Steps:

• In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.
• Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.
• In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.
• In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.
• In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice.

SALT AND PEPPER CRUSTED RACK OF LAMB WITH BLOOD ORANGE AND CHERRY CHIMICHURI

Steps:

• Preheat oven to 400 degrees.
• Using a mortar and pestle or a spice grinder, coarsely grind peppercorns, salt, and red-pepper flakes together until peppercorns are broken but not completely ground.
• Brush a griddle with olive oil (or place oil in a large skillet) and heat over medium-high heat. Season lamb all over with pepper mixture. Place lamb on griddle, meat-side down, and sear to create a golden-brown crust; turn and repeat process on opposite side, about 3 minutes per side. Transfer lamb to a baking sheet.
• Transfer baking sheet to oven and cook until internal temperature reaches 122 to 125 degrees on an instant-read thermometer, 12 to 15 minutes, for medium rare. Let stand 5 minutes before slicing and serving with chimichurri.

BRAISED LAMB SHANKS WITH LEEKS

Steps:

• Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
• Slice garlic cloved thinly.
• Trim lamb shanks of all fat and be sure to remove the "silverskin".
• Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
• When oil is hot but not smoking, brown meat very well on all sides, set aside.
• Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
• Return shanks to pan, season with s+p and srinkle rosemary over all.
• Add wine and bring to a simmer.
• Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.