ASIAN LOLLIPOP LAMB CHOPS
Provided by Food Network
Categories main-dish
Time 4h50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.
- For the pasta: Cook the fusilli pasta according to package instructions. Drain.
- Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute.
- Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.
STICKY ASIAN LAMB RIBS
Make and share this Sticky Asian Lamb Ribs recipe from Food.com.
Provided by The Normans
Categories Lamb/Sheep
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except for lamb.
- Place lamb in a heavy base roasting pan with a lid. Pour sauce over.
- Bake 350 degrees for two hours, turning regularly.
- Remove lid for last half hour or to bake to your stickiness.
Nutrition Facts : Calories 861.6, Fat 60.9, SaturatedFat 30, Cholesterol 170.4, Sodium 1196.3, Carbohydrate 34.1, Fiber 0.7, Sugar 26.8, Protein 42.2
LAMB SHANKS ASIAN-STYLE
Delicious sticky lamb shanks, great when served with a fragrant rice and steamed baby bok choy. Wonderful Asian flavours of fresh ginger, sesame oil and teriyaki! Source: Monda Rosenberg
Provided by Elly in Canada
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
- Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
- Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
- After removing shanks from pan, reduce heat to medium.
- Add onions, ginger and a little more oil.
- Stir often until onion softens, 3 to 4 minutes.
- Sprinkle with reserved flour mixture and stir until evenly mixed.
- Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
- Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
- Bring to a boil, stirring often.
- Return shanks to pan. Reduce temperature to medium-low.
- Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
- Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!
Nutrition Facts : Calories 1719.3, Fat 87.7, SaturatedFat 35.1, Cholesterol 612, Sodium 2654.8, Carbohydrate 24.2, Fiber 2, Sugar 9.2, Protein 185.4
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