Char Siu Rack Of Lamb Recipes

Steps:

• To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
• Add lamb and turn to coat.
• Cover and refrigerate 2-3 hours.
• To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
• Mix and set aside.
• To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
• Cover and refrigerate until ready to serve.
• Preheat broiler with rack placed 4 to 5 inches from heating element.
• Place lamb, meat side up, in a foil-lined baking pan.
• Broil lamb, meat side up, for 10 to 12 minutes.
• Turn, brush with glaze, and broil for 5 to 7 minutes more.
• Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
• Slice rack between ribs.
• Serve with rice and salsa and garnish with mint leaves.

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Steps:

• Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side.
• De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
• Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through.
• Serve as is.

Steps:

• Sprinkle lamb with steak seasoning. In a large skillet over medium-high heat, cook lamb in oil for 2 minutes on each side. Brush with mustard., In a small bowl, combine the panko, thyme, mint, Worcestershire sauce and rosemary; press onto lamb. Transfer to a greased 15x10-in. baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large skillet, saute mushrooms in oil and 2 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in the broth, honey, remaining butter and chives if desired., Remove lamb from oven and loosely cover with foil. Let stand for 5 minutes before slicing. Serve with sauce.

Steps:

• Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
• Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
• Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.