Best Wok Seared Lamb With Peanut Sauce Recipes

MONGOLIAN LAMB

Mongolian Lamb image

Recipe video above. At "posher" establishments, Mongolian Lamb arrives at the table on a hot iron plate, sizzling and spitting for theatric effect. Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!The sauce is sweet and savoury, with Chinese Five Spice and Hoisin the dominant flavours. It's completely addictive!Also excellent made with beef - see Note 1.

Provided by Nagi

Categories Mains

Number Of Ingredients 18

Ingredients

350g / 12 oz lamb meat (backstrap/fillet, mid loin chops, shoulder - or any cut in Note 1)
1/2 tsp baking soda ((bicarb soda) (tenderiser, Note 2))
1 tsp cornflour / cornstarch
1 tbsp light soy sauce ((or all purpose, Note 3))
1 tbsp Chinese cooking wine ((Note 4 subs))
3 tsp cornflour / cornstarch
2 tsp dark soy sauce ((Note 3))
1 tsp light soy sauce ((or all purpose, Note 3))
1 1/2 tsp Sambal Oelak or other chilli paste ((or omit for no spice))
3 tbsp hoisin sauce ((I used Lee Kum Kee brand))
2 tbsp Chinese cooking wine ((Note 4 subs))
1/4 tsp Chinese five spice powder ((Note 5))
3/4 cup water
1 tsp sesame oil (, toasted (Note 6))
2 tbsp vegetable oil ((or canola or peanut))
1 large onion (, cut into large 2.5cm / 1" squares)
2 cloves garlic (, finely chopped)
4 green onions (, cut into 5cm/2" lengths)

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!

Nutrition Facts : Calories 279 kcal, Carbohydrate 12 g, Protein 24 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 911 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

ALL PURPOSE PEANUT SAUCE

All Purpose Peanut Sauce image

This all-purpose peanut sauce recipe tastes great with everything: tossed with noodles, drizzled over veggies, meats, or tofu, or served as a dipping sauce.

Provided by Kaitlin

Categories Condiments

Time 5m

Number Of Ingredients 10

Ingredients

2 cloves garlic ((minced))
1 1/2 teaspoons ginger ((minced or grated))
1/3 cup peanut butter ((creamy or chunky are both fine; 1/3 cup = 80g))
2 teaspoons soy sauce
2 teaspoons fish sauce ((omit to make this vegan or substitute with vegan fish sauce))
1/2 teaspoon toasted sesame oil ((or to taste))
2-3 tablespoons hot water ((to your desired consistency))
1 tablespoon lime juice
1 teaspoon chili oil
1-2 tablespoons Sriracha

Steps:

Add all of the ingredients into a small bowl. Add the hot water, and stir to combine until you have a smooth sauce. Alternatively, you can make this in a food processor for a smoother texture.

Nutrition Facts : Calories 136 kcal, Carbohydrate 5 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Sodium 418 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

PEANUT-CRUSTED LAMB WITH HUNAN SAUCE

Peanut-Crusted Lamb with Hunan Sauce image

Categories Garlic Ginger Lamb Nut Bake Lunar New Year Peanut Red Wine Winter Bon Appétit

Yield Serves 4

Number Of Ingredients 18

Ingredients

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.

RACK OF LAMB WITH WALNUT CRUST

Rack of Lamb with Walnut Crust image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 racks of lamb (French boned)
1 tablespoon vegetable oil
Salt
Ground white pepper
2 tablespoons dried rosemary
1 cup whole walnuts
1/2 teaspoon garlic powder
1 egg
2 tablespoons Dijon mustard
2 cloves minced garlic

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.

WOK SEARED LAMB WITH PEANUT SAUCE

WOK SEARED LAMB WITH PEANUT SAUCE image

Categories Lamb

Number Of Ingredients 14

Ingredients

1 cup(s) chicken broth
4 tablespoon(s) smooth peanut butter
1 tablespoon(s) soy sauce
2 teaspoon(s) cornstarch
2 teaspoon(s) sugar
1/2 teaspoon(s) crushed red pepper flakes
6 teaspoon(s) olive oil
3 scallions, cut into 1-inch pieces
3 clove(s) garlic, minced
2 tablespoon(s) fresh ginger, peeled and minced
2 bell peppers (any color), cut into 1/4 x 2-inch strips
12 ounce(s) linguine
1 pound(s) well-trimmed boneless leg of lamb, cut into 1/4 x 2-inch strips
1/4 teaspoon(s) salt

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.