HUNAN LAMB RECIPES

Name: Hunan Lamb Chops
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4 serving(s)
Ingredients: 1/3 cup hoisin sauce; 2 tablespoons soy sauce; 2 tablespoons dry sherry; 2 teaspoons chili oil; 1 tablespoon rice vinegar; 3 cloves garlic, finely chopped; 1/2 cup thinly sliced green onion, divided; 8 shoulder lamb chops, 1/2 inch thick (about 2 pounds total)

HUNAN LAMB CHOPS RECIPE - FOOD.COM

Hunan Lamb Chops Recipe - Food.com image

A different and delicious way to prepare lamb. This is from Bon Appetit and I was attracted to it because it uses lamb shoulder chops and you don't see too many recipes for those. I have prepared these indoors using a ridged grill pan with excellent results.

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons chili oil
1 tablespoon rice vinegar
3 cloves garlic, finely chopped
1/2 cup thinly sliced green onion, divided
8 shoulder lamb chops, 1/2 inch thick (about 2 pounds total)

Steps:

Prepare barbecue (high heat).
Whisk hoisin sauce, soy sauce, Sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions.
Add lamb and turn to coat.
Let marinate 20 minutes.
Brush grill rack with oil.
Grill lamb to desired doneness, about 3 minutes per side for medium-rare.
Sprinkle lamb with remaining green onions and serve.

Nutrition Facts : Calories 90.7, FatContent 0.8, SaturatedFatContent 0.1, CholesterolContent 0.6, SodiumContent 851.2, CarbohydrateContent 12.6, FiberContent 1, SugarContent 6.6, ProteinContent 2

SPICY SICHUAN-STYLE LAMB WITH CUMIN RECIPE - GRACE PARISI ...

Spicy Sichuan-Style Lamb with Cumin Recipe - Grace Parisi ... image

Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender. Slideshow: F&W’s 10 Favorite Chinese Recipes

Provided by Grace Parisi

Total Time 30 minutes

Yield 4

Number Of Ingredients 15

Ingredients

3 tablespoons canola oil
2 tablespoons ground cumin
1 1/2 teaspoons crushed red pepper
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons toasted sesame oil
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 1/4 pounds trimmed boneless lamb shoulder, thinly sliced
1 large white onion, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1/2 cup cilantro leaves
1/4 cup low-sodium chicken broth
Steamed rice, for serving

Steps:

In a large bowl, combine 2 tablespoons of the canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 teaspoon each of salt and pepper. Add the lamb and onion and turn to coat. Let stand for 10 minutes.
Heat a large cast-iron skillet until very hot. Add the remaining 1 tablespoon of canola oil and swirl to coat. Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes. Stir in the scallions and cilantro. Add the broth and cook, stirring and scraping up any bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes. Serve with rice.

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