Wok Seared Lamb With Peanut Sauce Recipes

Steps:

• FOR LAMB:
• Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
• Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
• MEANWHILE, PREPARE SAUCE:
• Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
• Cut lamb between ribs into double chops. Serve with sauce.

Steps:

• To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F.
• To make the walnut crust: Put dried rosemary into a food processor and pulse several times to grind, If you don't do this the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter.
• To make the mustard mixture: In a dish combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.
• To coat the racks of lamb: Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook.
• To cook: Place the racks of lamb into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.

Steps:

• 1. In small bowl, whisk together broth, peanut butter, soy sauce, cornstarch, sugar, and red pepper flakes. 2. In 12-inch nonstick skillet, heat 2 teaspoons oil over medium heat. Add scallions, garlic and ginger and cook, stirring frequently, 5 minutes, or until scallions, are tender. Add 2 teaspoons oil and bell peppers and cook, stirring frequently 5 minutes, or until crisp-tender. With slotted spoon, transfer vegetables to plate. 3. Meanwhile, bring large pot of water to a boil. Add linguine and cook according to package directions until al dente. Drain. 4. Add remaining 2 teaspoons oil and lamb to skillet. Increase heat to high and cook, stirring constantly, about 3 minutes, or until lightly browned. Sprinkle with salt. 5. Return vegetables to pan. Stir peanut butter mixture, add to pan, and cook, tossing, 2 minutes, or until sauce is lightly thickened and coats back of spoon. 6. Divide linguine among pasta bowls and top with the lamb and peanut sauce. 7. Linguine with Beef and Peanut Sauce: Follow directions for lamb recipe, but substitute 1 pound well-trimmed flank steak. To prepare the flank steak for stir-fry, halve it lengthwise with the grain. Then cut it across the grain into 1/4-inch-thick strips. Skip bell peppers, add lime.