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
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
HONEY GLAZED ROAST LAMB WITH HONEY MINT SAUCE
When you invite friends over for Sunday lunch it's a time to relax, not be stuck in the kitchen among the pots and pans. This Roast Lamb is an excellent choice, especially when partnered with rosemary and honey and a sauce using fresh mint. The honey glaze turns the joint a lovely golden colour, and the honey-sweetened mint sauce is a flavoursome change from the sharp vinegary taste of traditional recipes. Serve with a hot gratin of Dauphinoise Potatoes and some braised leeks for a really special meal.
Provided by MarieRynr
Categories Lamb/Sheep
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 350°F.
- Combine the flour, salt, pepper, cinnamon and rosemary and rub well into the lamb on all sides.
- Lay the onion and carrot in the bottom of the roasting tin and the lamb on top.
- Roast, allowing 25 to 30 minutes per 500g (1 lb 2oz) of weight, less for a pinker meat.
- Turn the joint halfway through to cook evenly.
- Meanwhile, make the sauce; warm the vinegar and honey until the honey has dissolved, then stir in the mint and leave to cool.
- About 30 minutes before the end of cooking time, carefully lift out the meat and strain off the fat from the roasting tin (leave the vegetables).
- Replace the meat, best side up.
- Spread with the honey, and add the cider to the pan.
- Return to the oven, increasing the heat to 375*F, and finish roasting, basting once or twice.
- Lift the joint and vegetables on to a hot serving platter.
- Blend the cornstarch with 1 TBS of cold water, add to the roasting tin and boil, stirring for a few minutes to make gravy.
- Strain into a hot sauceboat.
- Serve the lamb with the hot cider gravy and honey mint sauce.
CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
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