Five Spice Lamb Recipes
Entered for safe-keeping for ZWT. From "Super Food Ideas" of September 2008, a popular Australian food magazine. Lamb is New Zealand's biggest export, and Asian-style cooking is also popular in New Zealand, so I am attributing this recipe to New Zealand. Serve with a crunchy Asian-style salad. The magazine suggested this as a dish a child could make.
Recipe From food.com
Provided by KateL
Categories Lamb/Sheep
Time 35m
Yield 12 cutlets, 4 serving(s)
Number Of Ingredients 7
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In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant. Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water …
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In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant. Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water …
5/5 (1)
Total Time 3 hrs 20 mins
Category Lamb/Sheep
Calories 1947 per serving
- In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
- Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
- Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
- Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
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Servings 4
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Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
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Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
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directions. Preheat oven to moderate. Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant. Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and …
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