Peking Lamb With Leeks Food

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PEKING LAMB



Peking Lamb image

An oriental lamb recipe (rather than duck) to serve wrapped in store-bought peking pancakes (you can get these from your Asian supermarket) or you could use tortilla.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 14

2 kg leg of lamb
2 whole star anise
1 piece cinnamon
8 slices fresh ginger
3 green onions, sliced
2 tablespoons dark soy sauce
1 tablespoon dry sherry
3 leeks
160 ml reserved stock
4 tablespoons dark soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
3 tablespoons sugar
2 teaspoons sesame oil

Steps:

  • Place lamb in a large pot and add spices, green onions, soy sauce and sherry.
  • Cover with cold water and bring to the boil. Cover and reduce to a simmer.
  • Cook for a further 2 hours to cook through.
  • Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.
  • Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.
  • Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.
  • Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.
  • Take off heat and rest lamb for 10 minutes. Then slice. finely.
  • Arrange on a serving platter with a little reserved sauce.
  • Allow everyone to make their own pancakes/wraps.

Nutrition Facts : Calories 781.6, Fat 46.8, SaturatedFat 19.6, Cholesterol 223.5, Sodium 1293.6, Carbohydrate 21.6, Fiber 1.4, Sugar 14.5, Protein 64.9

BRAISED LAMB SHANKS WITH LEEKS



Braised Lamb Shanks With Leeks image

Slowly simmering lamb shanks make them fork tender. The smells of rosemary and leeks make the house smell amazing. This is very easy, based on A Williams-Sonoma recipe. While shanks are called for you can make this with a whole or half leg of lamb, just increase the simmering time. I always serve this with garlic mashed potatoes and peas. MMmmmmmm.

Provided by Nancygirl

Categories     Lamb/Sheep

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 6

1 bunch leek
4 lamb shanks
3 tablespoons olive oil
4 large garlic cloves
2 teaspoons rosemary, chopped
1 cup white wine

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.

Nutrition Facts : Calories 748.8, Fat 43.6, SaturatedFat 15.1, Cholesterol 242.1, Sodium 178.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 71.3

LAMB LEG STUFFED WITH HERBED LEEK DRESSING



Lamb Leg Stuffed with Herbed Leek Dressing image

Most supermarkets do offer boneless butterflied lamb leg for sale. It is usually already tied; you will have to remove the string and retie this recipe with your own string. Preparation for this cut has more steps than usual, but well worth it. The juices from leeks, garlic and herbs seep into the incisions and infuse the meat with a wonderful exotic flavour. Topped with pan gravy, your meal will have guests coming back for seconds. Serve with your favourite vegetables, potatoe or rice. The smooth taste of a Cabernet Shiraz or a crisp Chablis enhances the flavour of herbs in lamb. One of my favourite lamb recipes. Again, a supermarket handout recipe from the butcher shop provided by the promoters of New Zealand Spring Lamb.

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 1h47m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 lbs butterflied leg of lamb, about
2 tablespoons butter
2 cups chopped leeks, white part only
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
salt and pepper
vegetable oil
2 carrots, sliced
1 onion, chopped
3/4 cup dry red wine
3/4 cup beef broth (or all beef broth if you wish, but not all wine)
1 tablespoon cornstarch
water, for the roasting pan

Steps:

  • Preheat Oven 450 degrees F (230 C).
  • In a large skillet, melt butter over medium heat.
  • Add leaks and garlic and cook, stirring until most of the liquid evaporates.
  • Stir in thyme, sage, rosemary, salt and pepper.
  • Remove from heat and allow to cool.
  • Make several incisions in thickest part of meaty side (only) of butterflied lamb leg.
  • Sprinkle with salt and pepper.
  • Spread with leek mixture, leaving small border all around the edges.
  • Starting with the long side, roll lamb up, tucking in ends.
  • Tie well with string, at 2-inch (5 cm) intervals and once or twice from end to end.
  • Place seam side down on rack in shallow roast pan.
  • Brush all over with oil, sprinkle with salt and pepper.
  • Pour 1 cup (250 mL) water into the pan.
  • Add carrots and onion.
  • Place in preheated oven and cook for about 15 minutes.
  • Reduce oven temperature to 325F (160C).
  • Roast uncovered for about 1-1/2 hours, or until internal temperature is 135F (57C) for medium rare.
  • Remove from oven, cover loosely with foil and let rest for 10 minutes before carving.
  • Skim any fat from pan juices; add wine and stock to pan.
  • Bring to boil.
  • Strain into small saucepan.
  • Bring liquid to a boil.
  • Dissolve cornstarch in 2 tbsp (25 mL) cold water and stir.
  • Cook over medium heat, stirring until well thickened.

LAMB STEW WITH LEEKS AND POTATOES



Lamb Stew With Leeks And Potatoes image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds lamb shoulder, bones and fat removed, meat cut into 1 1/2-inch cubes
Coarse salt and freshly ground pepper to taste
2 tablespoons peanut or vegetable oil
4 leeks, chopped
2 cloves garlic, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 tablespoon flour
2 cups dry white wine
2 cups lamb or chicken stock
8 boiling potatoes, peeled
8 tablespoons chopped parsley

Steps:

  • Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
  • Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
  • Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
  • Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.

Nutrition Facts : @context http, Calories 800, UnsaturatedFat 21 grams, Carbohydrate 66 grams, Fat 39 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 7 grams, TransFat 0 grams

LEEK 'N LAMB STEW (MEAL IN ONE POT)



Leek 'n Lamb Stew (meal in One Pot) image

This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like mine with out the thickening.

Provided by Bergy

Categories     Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs lean lamb stew meat, cut in to 1 1/2 inch cubes
1 tablespoon olive oil
4 cloves garlic, minced
2 large leeks, cleaned & chopped
4 large carrots, cut into 1 inch pieces
3 cups celery, chopped
16 small new potatoes, cut in half
1 cup mushroom, sliced
1 bay leaf
1 teaspoon dried thyme
salt and pepper
4 cups broth (vegetable, Chicken or beef, you may use two cups red or white wine and 2 cups broth , total liquid 4)
1 cup grated parmesan cheese

Steps:

  • Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
  • Add all the veggies and continue to brown for another 5 minutes.
  • Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
  • Add spices and 1/2 the cheese.
  • Bring to a boil.
  • Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
  • Let the stew rest 15 minutes before serving.
  • Pass the remaining cheese to sprinkle over each serving.

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