Asian Lamb Recipes

Slow Cooker Sticky Asian Lamb 730 Sage Street

WebMar 20, 2023 · Step 3. Sear the lamb shoulder on all sides until evenly browned. Seared lamb ready for the slow cooker. Step 4. Switch on your …

Rating: 4.7/5(15)
1. Sear lamb shoulder in Asian stir fry oil over high heat until brown on all sides.
2. Add to slow cooker.
3. Mix all other ingredients together in a small bowl until combined.
4. Pour over lamb.

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Taiwanese Lamb and Water Spinach Stirfry That …

WebOct 12, 2020 · Cook the lamb: Stir-fry in a bit of oil over medium-high heat. Once no longer pink, switch off the heat and use a slotted spoon to …

Rating: 5/5(1)
1. Thinly slice the lamb into bite-sized strips. Add them to a medium sized mixing bowl, followed by the low sodium light soy sauce, sesame oil, ground white pepper, and corn starch. Mix with a spoon until combined well, then set aside.
2. Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Once hot, add the lamb and spread out the pieces in the wok. Stir-fry for 2 minutes, until no longer pink (it’s okay if it’s not fully cooked through yet). Switch off the heat and use a slotted spoon to transfer to a clean bowl. If your lamb was very fatty, discard all but 1.5 TBLS rendered fat from the wok. If not, add more oil to the wok.

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Korean Style Lamb Cutlets Nicky's Kitchen Sanctuary

WebJul 13, 2023 · Instructions. To a large bowl add the gochujang paste, rice wine vinegar, sugar, soy sauce, mirin, ginger, garlic, and sesame oil. …

Rating: 5/5(4)
1. Place the lamb cutlets in a large bowl and add the gochujang paste, rice wine vinegar, sugar, soy sauce, mirin, ginger, garlic and sesame oil. Mix everything together and cover the bowl with clingfilm. Place in the fridge to marinate for 2 hours (or as long as 12 hours). If you're short on time, even 30 minutes of marinating will still taste great (if you're marinating for 30 mins, there's no need to refrigerate).
2. Take the cutlets out of the fridge 30 minutes before you want to cook them - so they're not fridge-cold.
3. Heat the vegetable oil in a large frying pan (skillet) and fry the cutlets for 3-4 minutes on each side until dark golden. You may have to cook in two batches, in which case you can keep the first batch warm in a low oven.
4. Sprinkle with sesame seeds and shichimi togarashi before serving. I like to serve them with a big green salad.

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