Asian lamb is sim­ply divine

Sim­ple beef and lamb recipes to warm and com­fort you this win­ter

Central and North Burnett Times - - EASY EATING - Recipes cour­tesy of www.beefand­

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

Serves 6



1.5kg lamb leg, bone in, fat trimmed

2 tbs peanut oil

Asian sauce:

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.

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