Wild Ginger Young Mountain Lamb Satay Recipes

Steps:

• Lamb:.
• Mix garlic, shallots, soy sauce and black pepper in medium size bowl. Add lamb and coat with marinade.
• Cover and refrigerate for at least 2 hours. While lamb is marinating, soak wooden skewers in water.
• Put 4 pieces of marinated lamb on each skewer and grill, 2 minutes on each side, over charcoal or gas.
• Serve with peanut sauce, rice cakes and pickled cucumber slices.
• Peanut sauce:.
• Heat oil in wok or shallow pan and fry shallot and red onion until light brown. Add cumin, coriander and chili flakes and cook over medium heat until fragrant (about 30 seconds). Add candle nuts and cook for 1 minute. Add coconut milk, coconut cream and brown sugar and simmer for 5 minutes over medium heat, stirring occasionally. Remove from heat.
• Transfer cooked ingredients to blender or food processor. Add crushed peanuts and salt. Blend until smooth.
• Rice Cakes:.
• Cook rice in rice cooker or on stove top. Spread cooked rice onto square or oblong sheet pan with 1" high sides.
• Cover with wax paper or plastic wrap and use a rolling pin to compress rice. Cut into 1-1/2" squares.
• For the cucumber pickles:.
• Slice cucumbers 1/4 inch thick and combine with 1 tsp salt. Let sit for 1 hour. Rinse cucumbers with fresh water and drain well.
• Combine remaining salt, vinegar, sugar, and 5 tablespoons hot water. Stir to dissolve. Pour over cucumbers and toss with shallots and ginger.
• Serve after 1 hour.

Steps:

• Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
• Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
• Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
• Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
• Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.