Five Spice Lamb Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FIVE SPICE LAMB BURGERS WITH PICKLED CUCUMBER RELISH AND FIVE SPICE AIOLI

Provided by Roger Mooking

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 21



Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli image

Steps:

  • For the aioli:
  • In a small bowl, mix together the mayonnaise, lime juice, and five-spice powder. Refrigerate the aioli until ready to use.
  • For the relish:
  • In a saute pan over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook, stirring frequently, until translucent. Stir in the chile and white wine vinegar, and then sprinkle over the sugar, stirring until it dissolves.
  • Add the cucumber to the pan, and cook for 5 to 7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt, and let the mixture cool.
  • Just before serving the relish, stir in the mint, and season with salt, to taste.
  • For the burgers:
  • Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb mixture into 4 (8-ounce) burger patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.
  • Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides, and cooked through. Remove the patties from the grill, and set aside. Place the buns on the grill, cut-side down, and toast until golden.
  • Put the lamb patties on the toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato.

1/2 cup mayonnaise
Juice of 1 lime
2 teaspoons five-spice powder
1 teaspoon coriander seeds
1 tablespoon vegetable oil
1/2 red onion, small diced
1 red finger chile, seeded and diced
1/4 cup white wine vinegar
1/4 cup sugar
1 English cucumber, seeded and diced
Kosher salt
1/2 bunch fresh mint, stemmed and coarsely chopped
2 pounds ground lamb
1 shallot, minced
1/2 tablespoon fresh ginger, minced
1 clove garlic, minced
1 egg yolk
1 tablespoon five spice powder
Kosher salt and freshly ground black pepper
4 buns, for service
1 ripe tomato, sliced

TWICE-COOKED FIVE-SPICE LAMB WITH RED CHILES

**WHAT TO DRINK:** A medium-bodied red with floral aromas and plummy flavors. Try L'Ostal Cazes Circus Shiraz from France's Pays d'Oc ($13).

Yield Makes 8 servings

Number Of Ingredients 11



Twice-Cooked Five-Spice Lamb with Red Chiles image

Steps:

  • Bring large pot of water to boil. Add lamb; reduce heat to medium and boil gently 15 minutes. Drain. Set aside.
  • Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes, depending on pan. Remove from heat; add 3 cups water, soy sauce, and black vinegar to caramel; stir over medium heat to dissolve any caramel bits. Transfer caramel mixture to very large wide pot. Add remaining 3 cups water, ginger, star anise, garlic, chiles, and five-spice powder, then lamb shanks. Bring to boil (liquid will not cover shanks completely). Reduce heat to medium-low, cover tightly, and simmer until lamb is very tender, turning occasionally, about 3 hours.
  • Transfer lamb to work surface. Skim any fat from sauce and discard; season sauce with salt and pepper. Remove meat from bones in bite-size pieces; discard bones. Return meat to sauce in pot. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.
  • Bring lamb and sauce to simmer; transfer to large serving bowl. Sprinkle green onions over and serve.

6 large meaty lamb shanks (about 7 1/2 pounds)
2/3 cup sugar
6 tablespoons plus 6 cups water, divided
1 cup soy sauce
1/2 cup black vinegar
1 (4-ounce) piece fresh ginger, peeled, sliced (about 2/3 cup)
12 whole star anise
8 large garlic cloves, peeled, crushed
4 2-inch-long small dried red chiles
2 teaspoons Chinese five-spice powder
2 green onions, thinly sliced on diagonal

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 13



Braised Five-Spice Lamb Shanks With Soy and Ginger image

Steps:

  • Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
  • Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram

Juice from Slow-Braised Lamb Shanks, plus water or stockto make 1 cup
Meat from Slow-Braised Lamb Shanks
2 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon mirin or honey
2 teaspoons five-spice powder
3 bay leaves
Salt and freshly ground black pepper
2 cups bok choy, choppedinto bite-size pieces
2 tablespoons peanut or other oil
2 cups cooked rice
Chopped scallions for garnish

HONEY AND FIVE SPICED LAMB WITH STIR FRY VEGETABLES

I just make this with vegetables as my hubby and I are trying not to eat to many carbs in the evening, at the moment, so I have limited starchy carbs to only 1-2 days a week. I do usually make this with noodles thrown in, so feel free to add them if you want, if you do, I would lower amounts of meat and vegetables or it will be too much for 4.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14



Honey and Five Spiced Lamb With Stir Fry Vegetables image

Steps:

  • Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
  • Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
  • Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
  • Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
  • Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
  • Note: Cooking time will be longer if not using a wok.

Nutrition Facts : Calories 774.6, Fat 57.2, SaturatedFat 24.1, Cholesterol 148, Sodium 639.4, Carbohydrate 28.6, Fiber 2.5, Sugar 18.4, Protein 37.9

1 teaspoon five-spice powder
60 ml oyster sauce
3 tablespoons honey
2 tablespoons rice vinegar
3 garlic cloves, sliced thinly
800 g lamb fillets, sliced thinly
1 tablespoon sesame oil
2 red chilies, sliced thinly
1 teaspoon fresh ginger, grated
1 medium red onion, sliced thinly
250 g broccoli florets, chopped (8 large)
100 g snow peas, trimmed
200 g bean sprouts
1/4 cup coriander, finely chopped

BAKED FIVE SPICE LAMB CUTLETS

Entered for safe-keeping for ZWT. From "Super Food Ideas" of September 2008, a popular Australian food magazine. Lamb is New Zealand's biggest export, and Asian-style cooking is also popular in New Zealand, so I am attributing this recipe to New Zealand. Serve with a crunchy Asian-style salad. The magazine suggested this as a dish a child could make.

Provided by KateL

Categories     Lamb/Sheep

Time 35m

Yield 12 cutlets, 4 serving(s)

Number Of Ingredients 7



Baked Five Spice Lamb Cutlets image

Steps:

  • Preheat oven to 180 degrees Celsius (350 Fahrenheit) for conventional oven, or 160 degrees Celsius (320 Fahrenheit) for convection or fan-forced ovens. Line a baking tray with baking paper.
  • Combine breadcrumbs, sesame seeds, five spice and chives in a large, shallow bowl. Season with salt and pepper.
  • Whisk egg in a bowl.
  • Dip lamb in egg, then breadcrumb mixture. Place on prepared tray. Spray cutlets lightly with oil.
  • Bake for 30 minutes or until browned and cooked through, turning halfway during cooking.

Nutrition Facts : Calories 80.9, Fat 3, SaturatedFat 0.7, Cholesterol 52.9, Sodium 109.3, Carbohydrate 9.7, Fiber 0.8, Sugar 0.9, Protein 3.7

1/2 cup dry whole grain breadcrumbs (preferably multigrain breadcrumbs)
1 tablespoon sesame seeds
2 teaspoons Chinese five spice powder
1 tablespoon fresh chives, finely chopped
1 egg, lightly whisked
12 lamb cutlets, trimmed
canola oil cooking spray

FIVE SPICE LAMB SHANK WITH TAMARIND AND GINGER

This is a very healthy, yet delicious recipe. It is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, I just served it with bok choy and gai larn (also known as Chinese broccoli).

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 17



Five Spice Lamb Shank With Tamarind and Ginger image

Steps:

  • In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
  • Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
  • Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
  • Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
  • Boil or steam bok choy and gai larn separately until tender and drain.
  • When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
  • I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
  • This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
  • To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
  • As I stated earlier to up carbs just serve with some steamed basmati rice.

Nutrition Facts : Calories 1946.7, Fat 100.9, SaturatedFat 41.1, Cholesterol 726.3, Sodium 1479.3, Carbohydrate 21.6, Fiber 2, Sugar 16, Protein 217.5

4 lamb shanks, or
8 french trimmed lamb shanks (these are smaller in size therefore you will need 2 per person)
1 cinnamon stick
1 teaspoon dried chili pepper flakes
1 1/2 teaspoons five-spice powder
2 star anise
1/2 cup chinese rice wine
50 ml soy sauce
2 tablespoons tamarind paste (I use TRS brand)
2 1/2 tablespoons brown sugar
3 teaspoons fresh ginger, grated
3 garlic cloves, chopped coarsely
1 cup water
600 g bok choy, ends chopped off
350 g gai lan, trimmed
1 1/2-2 teaspoons cornflour
1 tablespoon brown sugar, extra

More about "five spice lamb recipes"

BRAISED LAMB SHANKS WITH GINGER AND FIVE-SPICE RECIPE
Web Jan 31, 2002 Step 3. Preheat oven to 325°F. Cut six 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced …
From bonappetit.com
  • Place mushrooms in bowl. Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours. Strain mixture, reserving 1 1/2 cups soaking liquid. Cut stems from mushrooms and discard; thinly slice caps.
  • With food processor running, add ginger and garlic and finely chop. Add cilantro, black bean sauce, 2 teaspoons peanut oil, and five-spice powder. Process until paste forms, occasionally scraping down sides of work bowl. Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 tablespoon black bean-cilantro paste into slits and all over surface of each shank. DO AHEAD Mushrooms and lamb shanks can be prepared 6 hours ahead. Cover mushrooms, soaking liquid and shanks separately and chill.
  • Preheat oven to 325°F. Cut six 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced mushroom caps in center of each foil square, dividing equally. Heat remaining 4 teaspoons peanut oil in heavy large skillet over medium-high heat. Working in batches, add lamb shanks and cook until brown on all sides, about 5 minutes per batch. Place 1 lamb shank atop green onions and mushrooms on each foil square.
  • Pour reserved mushroom soaking liquid and Sherry into same skillet. Boil until liquid is reduced to 3/4 cup, scraping up any browned bits from bottom of skillet, about 10 minutes. Spoon 2 tablespoons reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out. Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet.


FIVE-SPICE LAMB CHOPS WITH SNOW PEA SALAD RECIPE - REAL SIMPLE
Web Apr 19, 2018 1 ½ teaspoons toasted sesame oil 1 ½ teaspoons Chinese five-spice powder 1 teaspoon honey 12 small (1-in.-thick) lamb rib chops (about 1¾ lb.) 1 cup …
From realsimple.com


CRISPY WELSH LAMB BREAST WITH CHINESE 5 SPICE - GREAT …
Web 1tsp Chinese 5 spice 2 star anise About 900g breast of Welsh lamb 300ml lamb stock Salt and black pepper 1tbsp honey 1 tbsp olive oil Method Preheat oven to 180°C/350°F/Gas Mark 4. Take the joint, cut the strings …
From greatbritishfoodawards.com


AN INVITATION TO MADHUR JAFFREY'S BEST RECIPES IN FOOD & WINE
Web Sep 5, 2023 Freshly ground warm spices form a flavorful crust around these juicy grilled lamb kebabs, while the lactic acid in the yogurt marinade tenderizes the meat. Get the …
From foodandwine.com


FIVE SPICE LAMB BURGERS WITH PICKLED CUCUMBER RELISH AND FIVE …
Web Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb …
From cookingchanneltv.com


FIVE SPICE LAMB WITH PLUM CHUTNEY RECIPE - NORECIPES.COM
Web Jan 1, 2022 By using Lamb shoulder chops, and marinating them with garlic, kiwi, soy sauce and five spice powder the chops turn out super juicy and tender served with the …
From norecipes.com


15 LAMB RECIPES THAT ARE ANYTHING BUT INTIMIDATING
Web Apr 7, 2023 All you need to do is sear the lamb chops for a couple minutes on each side, then let them rest for about five minutes. Jazz them up with a punchy dressing that includes olives, capers, and lemon zest, and serve …
From realsimple.com


SLOW-ROASTED 5-SPICE LAMB – THE CHEF MIMI BLOG
Web Jul 22, 2023 Mix the ginger, 5-spice, vinegar, soy sauce and 2 tablespoons of the honey together. I also added 3 minced garlic cloves. Put the lamb skin-side down on the foil …
From chefmimiblog.com


FIVE-SPICE-RUBBED RACK OF LAMB WITH CUCUMBER SALAD …
Web Step 1 Whisk together the five-spice powder, salt and oil in a small bowl, then rub the mixture into the lamb. Wrap in plastic wrap and refrigerate for at least 8 hours and up to overnight....
From washingtonpost.com


ASIAN FIVE SPICE LAMB - WAITROSE & PARTNERS
Web Method. Place the lamb leg steaks on foil. Mix together the garlic, five spice powder, soya sauce and sesame oil, then rub into both sides of the steaks. Cover the steaks with …
From waitrose.com


FIVE SPICE LAMB - EMPTYNESTERRECIPES.COM
Web I served it over a simple salad of chopped herbs and raw cabbage with a very vinegary dressing. 2 lamb loin chops 1 Tbsp Hoisin sauce 1 tsp soy sauce 1 tsp sake or dry white …
From emptynesterrecipes.com


CHINESE FIVE SPICE LOIN CHOPS - NEW ZEALAND SPRING LAMB
Web Chinese Five Spice Loin Chops Prep: 10 mins. Cook: 15 mins. Serves: 2 Cut: Loin Ingredients Honey Soy Glaze 1/3 cup (75 ml) honey 1/4 cup (60 ml) balsamic vinegar 2 …
From nzspringlamb.com


CHINESE FIVE SPICE LAMB RECIPES - YUMMLY
Web Aug 17, 2023 water, 5-spice powder, black soy sauce, chicken wings, salt, hard boiled eggs and 5 more Chinatown-Inspired Pork Ribs with Scallion Rice Williams-Sonoma …
From yummly.com


SLOW ROAST 5-SPICE LAMB WITH CHINESE PANCAKES
Web Slow Roast 5-Spice Lamb with Chinese Pancakes by Nigella. Featured in AT MY TABLE Introduction Some friends told me about a year ago that they’d gone to a Chinese restaurant and, instead of having duck in …
From nigella.com


ROAST LAMB WITH FIVE-SPICE POWDER & FRIED GARLIC
Web To cook the 1.5kg piece of meat, after searing 3 minutes each side on a very high heat: bake in the oven for 15 minutes to 220°C (400-450°F), continue for 25 minutes to 180°C (350°F) for a pink meat, add another …
From cookingwithmorgane.com


5 GREAT SPICES FOR GRILLED LAMB - SERIOUS EATS
Web Aug 10, 2018 Cumin. Brash, stinky cumin is the perfect spice for lamb. High heat mellows out its intense flavors into a pleasantly grassy perfume. Rub your lamb down with a light …
From seriouseats.com


ROAST LAMB WITH FIVE SPICE POWDER & FRIED GARLIC RECIPE - YOUTUBE
Web My roast lamb recipe with five-spice powder and fried garlic combines the Western and Asian culinary cultures. Baking a piece of meat in the oven is a common...
From youtube.com


HONEY & CO’S RECIPES FOR SPICY, LAMB-STUFFED FIGS AND CHICKEN AND …
Web Aug 19, 2023 Add the minced lamb, two tablespoons of the breadcrumbs, the ground ginger, ground fennel, salt, baking powder and pepper to the bowl, then knead …
From theguardian.com


MONGOLIAN LAMB - RECIPETIN EATS
Web Aug 31, 2020 Mongolian Lamb is a Chinese stir fry that’s made with tenderised, marinated strips of lamb in a dark sweet-savoury sauce perfumed with Chinese Five Spice. It’s not an authentic Chinese dish, …
From recipetineats.com


Related Search