Asian lamb is simply divine
Simple beef and lamb recipes to warm and comfort you this winter
WINTER may have taken its time making an appearance but now that it is here, there are few things more warming and comforting than a hearty, satisfying meal. Featuring exciting new versions of slow-cooked family favourites to ready-in-a-flash classics, this collection of recipes from Beef and Lamb will satisfy cravings and provide a healthy, balanced meal that everyone will devour. Using familiar cuts such as lamb leg, beef shin and oxtail, coupled with beautiful flavours from across the globe, these recipes are impressive, yet simple to make.
Sticky Asian lamb with sesame fried rice
1.5kg lamb leg, bone in, fat trimmed
2 tbs peanut oil
1⁄3 cup kecap manis (sweet soy sauce)
2 tbs light soy sauce
1⁄4 cup rice wine vinegar
6cm piece ginger, peeled, finely chopped
3 cloves garlic, crushed
2 lemongrass stalks, white ends only, bruised
1 long green chilli, roughly chopped
3 star anise
2 tsp sesame oil
Sesame fried rice:
1 red onion, thinly sliced
1 bunch Chinese broccoli, cut into 4cm lengths
1 green capsicum, diced
150g sugar snap peas, halved on the diagonal
3 cups cooked brown rice
2 tsp sesame seeds, toasted
Green onions, thinly sliced, and coriander sprigs, to serve
Preheat the oven to 180C (160C fan-forced). In a large non-stick frying pan, heat half of the peanut oil over medium-high heat. Cook the lamb for 8 to 10 minutes, or until browned on all sides. Meanwhile, in a large jug combine the soy sauces, vinegar, half the ginger, two cloves of garlic, lemongrass, chilli, star anise and half the sesame oil. Place lamb in a roasting pan and pour sauce over lamb, brushing to coat. Roast lamb for 60 minutes for rare, 75 minutes for medium or 90 minutes for well done, covering with foil if over-browning. Once lamb is cooked to your liking, remove meat from pan and set aside covered in foil for 15 minutes. Skim any fat from the sauce, and strain into a bowl. For the sesame rice, heat the remaining peanut oil in a large non-stick frying pan over medium-high heat. Cook the onion with the remaining ginger and garlic for 1 to 2 minutes or until slightly golden. Add ¼ cup of reserved sauce and simmer for 1 to 2 minutes. Add the Chinese broccoli, capsicum and sugar snaps and cook for 1 to 2 minutes. Add rice and heat through for 1 to 2 minutes. Remove from heat and toss through sesame seeds. Serve lamb with reserved sauce and sesame rice topped with green onions and coriander.
How to carve a roast
It takes practice but these tips will help you become a nimble hand. The principle of carving is to obtain the greatest number of large, attractive slices of meat from the joint. Whatever the size or shape of roast, some basic guidelines always apply.
For firmer, easier carving, allow roast meats to rest in a warm place for at least 15 to 20 minutes covered loosely with foil. This will ensure a juicier result.
Remove any string or skewers as you get to them.
It is advisable to use a carving board even if the meat is to be carved at the table.
If carving at the table, present the roast on a heated serving platter, then transfer it to a board for carving. This protects the serving platter from being scratched and the knife blade from being dulled by the surface of the platter. As the meat is carved, place slices on the serving platter.
Use a slicing rather than sawing action, making use of the full length of the blade in a gentle follow-through motion with each slice. Apply only enough pressure to cut meat fibres; too much pressure will bruise or tear the meat, spoiling the appearance.
Carve across the grain wherever possible. This will aid tenderness.
Preheat plates and the serving platter before carving as meat slices lose heat faster than a whole joint. Serve individual portions on to the heated plates when carving is completed.