Best Wok Seared Lamb With Peanut Sauce Recipes

Lamb Chops With Spicy Thai Peanut Sauce image

Provided by Oolala

Categories Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 garlic cloves, large
1/3 cup fresh cilantro leaves
1/3 cup unsalted creamy peanut butter
2 tablespoons peanut oil
2 tablespoons ketchup
1 tablespoon green curry paste, Thai
1 tablespoon fresh lime juice
1 tablespoon fish sauce, Asian
1 tablespoon soy sauce
1 teaspoon sugar
8 lamb loin chops, 1-inch thick

Steps:

In food processor, pulse the garlic and cilantro until finely chopped.
Add all other ingredients except the lamb; pulse until a paste forms.
Spread 1/4 cup of the paste over the chops.
In a saucepan, whisk remaining paste with 1/3 cup of water.
Warm the sauce over low heat; it should be pourable.
Light a grill or preheat a grill pan.
Grill the chops over a medium-high fire for 4 minutes per side, or until an instant read thermometer inserted in the thickest part of a chop registers 125 to 130 degrees for medium rare.
Transfer the chops to a platter.
Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.

Nutrition Facts : Calories 793.9, Fat 68.2, SaturatedFat 25.7, Cholesterol 140.6, Sodium 791.7, Carbohydrate 8.4, Fiber 1.4, Sugar 5, Protein 37.4

Seared Dijon Lamb Loin with Asian 'Ratatouille' Garlic-Mint Tapenade image

Provided by Ming Tsai

Time 1h40m

Yield 4 servings

Number Of Ingredients 26

2 tablespoons Dijon mustard
1/2 cup red wine
1/2 cup canola oil
1 tablespoon minced garlic
1/4 cup naturally brewed soy sauce
3 racks of lamb, off the bone, each loin cut into 4 petit filets
Freshly cracked black pepper
Asian Ratatouille, recipe follows
Garlic-Mint Tapenade, recipe follows
5 Thai basil leaves, cut into chiffonade, for garnish
Extra-virgin olive oil, for garnish
Olive oil, to cook
1 medium onion, medium dice
6 cloves garlic, thinly sliced
1/2 tablespoon rinsed and minced fermented black beans
2 Japanese eggplants, medium dice (or 1 medium regular eggplant)
1 large tomato, medium dice
1 medium zucchini, medium dice
10 Thai basil leaves, cut into chiffonade
1 lemon, juiced
Salt and black pepper
5 cloves garlic, peeled
10 Nicoise black olives, pitted
10 mint leaves, minced (it will turn brown)
1 tablespoon extra-virgin olive oil
Pinch salt

Steps:

Mix Dijon, wine, oil, garlic, and soy. Marinate the lamb filets for 1 hour.
Coat a large saute pan on high heat with oil. Season the lamb filets with pepper (salt is optional since it has been in the soy marinade) and pan sear both sides until brown, about 6 minutes total.
Let rest for 3 to 5 minutes.
On a large plate, place a small mound of ratatouille in the middle. Surround with 3 filets of lamb, topped with Garlic-Mint Tapenade. Garnish with basil leaves and drizzle with a little extra-virgin olive oil.
Wine: Big, Bordeaux blend, 2nd growth
In a large saute pan or wok, coat lightly with olive oil and saute the onions, garlic, and fermented beans for 1 minute. Add the eggplant and saute 2 minutes. Add the tomatoes and zucchini and season with salt and pepper. Reduce heat and simmer until soft, about 15 to 20 minutes. Add basil and lemon juice just before serving.
In a mortar and pestle, mash the garlic and olives. Add the mint, oil, and salt.

Peanut-Crusted Lamb with Hunan Sauce image

Yield Serves 4

Number Of Ingredients 18

LAMB
1 cup peanut oil
10 tablespoons hoisin sauce*
1/2 cup plum wine** or Sherry
8 garlic cloves, minced
2 tablespoons minced fresh ginger
1/2 teaspoon dried crushed red pepper
2 1 3/4-pound racks of lamb, trimmed
2 tablespoons bottled chili sauce
2 cups dry-roasted unsalted peanuts, finely chopped
SAUCE
2 cups beef stock or canned broth
1/4 cup dry red wine
2 tablespoons bottled chili sauce
1 tablespoon hoisin sauce
2 tablespoons chilled butter
*Available at Asian markets and in the Asian section of many supermarkets.
**Available at Asian markets, specialty foods stores and some liquor stores.

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.