Best Sticky Asian Style Lamb Recipe By Tasty Recipes

MONGOLIAN LAMB

Steps:

• Combine lamb and marinade ingredients, mix very well. Cover and refrigerate to marinate and tenderise the lamb.
• Marinate 2 hours - Backstrap, Midloin chops and other listed Tender Cuts in Note 1.
• Marinate 24 hours - lamb shoulder and other listed Economical Cuts in Note 1. (Bare minimum marinade times is 6 hrs).
• Sauce: Mix cornflour with the soy sauces, then mix in the remaining sauce ingredients. (Note 7)
• Cook onion: Heat oil over high heat in a wok or heavy based skillet. Add onions, and stir fry for 30 seconds until starting to colour. Add garlic and toss through quickly.
• Cook Lamb: Add lamb and cook for 3 minutes until most of it changes from red to brown, and some pieces start getting nice golden brown surfaces.
• Add Sauce: Add green onions, stir for 30 seconds (meat should all now be brown), then add Sauce. Stir and let simmer for 1 - 2 minutes until thickened.
• Serve with rice!

LAMB SHANKS ASIAN-STYLE

Steps:

• Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
• Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
• Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
• After removing shanks from pan, reduce heat to medium.
• Add onions, ginger and a little more oil.
• Stir often until onion softens, 3 to 4 minutes.
• Sprinkle with reserved flour mixture and stir until evenly mixed.
• Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
• Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms.
• Bring to a boil, stirring often.
• Return shanks to pan. Reduce temperature to medium-low.
• Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, approximately 3 hours. Serve with sauce drizzled overtop.
• Note: I use 1/2 cup fresh ginger and 2 teaspoons chili flakes. Port or marsala wine can be used instead of sherry. Enjoy!

STICKY ASIAN LAMB RIBS

Steps:

• Mix all ingredients, except for lamb.
• Place lamb in a heavy base roasting pan with a lid. Pour sauce over.
• Bake 350 degrees for two hours, turning regularly.
• Remove lid for last half hour or to bake to your stickiness.