Leg of Lamb - Easter Recipe with Gordon Ramsay
Here's a nice roasted leg of lamb recipe. Hope you all like it.
Happy Easter !!!
How To Cook Lamb Shanks Braised in Asian Master Stock | Easy & Healthy Asian Recipes
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Hey guys! Welcome back to the channel. Today you'll learn how to cook lamb shanks braised with an asian stock!
Braised lamb is so delicious and so versatile. It can be eaten on its own or as part of a soup or stew! Today you'll also learn how we make our very own asian stock, which is another incredibly versatile stock that you can use in a number of different asian recipes.
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asian stock, lamb shanks braised, braised lamb, soup with lamb shanks, lamb shanks stew, asian recipes, easy healthy asian recipes, asian cooking recipes,
Eat, Eat, Eat!
Ange xx
CONTENTS:
00:00 - Intro to braised lamb
00:12 - braised lamb shanks ingredients
01:00 - how to cook an asian stock
04:10 - how to braise lamb shanks
05:35 - add lemon rind to your asian master stock
07:07 - add lamb shanks to the asian stock
07:35 - plate your lamb shanks
08:26 - lamb shank soup and outro
Asian Rice Recipes:
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#FreshFoodFriday #EasyAsianRecipes #AsianCookingSchool
Pro Tips | Masterstock Lamb Ribs
Pro Tips | Masterstock Lamb Ribs
Prep: 20 minutes Cook: 4 hours Serves: 10
Ingredients:
3kgs lamb short rib racks
20mls sesame oil
25g garlic cloves, crushed
60g piece ginger, thickly sliced
25g coriander roots and stems
8 star anise
4 cinnamon quills
150g green onions (shallots), chopped
250ml Shaoxing wine
185g brown sugar
375mls light soy sauce
3 litres cold water
Method:
Bring lamb ribs to room temperature before starting recipe. Pre-heat wood fired oven or barbeque or oven to 140◦C.
Heat wok over high heat, add sesame oil, followed by garlic, ginger, coriander, star anise and cinnamon quills. Stir to combine, deglaze wok with Shaoxing wine. Add soy sauce and water. Bring to the boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and cook for 25 minutes to allow the flavours to infuse.
Place lamb in a gastronome, meat side down, pour over master stock. Cover with baking paper and foil, place in wood fired oven, oven or barbeque, lid down. Cook for 2 ½ hours.
Drain ribs, reserving masterstock. Strain masterstock back into wok, increase heat to high and cook for 10 minutes or until reduced and thickened to a glaze. Place ribs back into wok or on barbeque or chargrill plate, cook for 5 minutes, coating with glaze. Turn and baste regularly to prevent burning.
Garnish with shallots, coriander and sesame seeds. Serve with pickled vegetables.
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Lamb Ragu: Meals in Minutes | Masterchef: The Professionals - BBC
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Watch the BBC first on iPlayer ???? Monica Galetti cooks her recipe for a meat ragu that can be prepared in just 20 minutes.
MasterChef: The Professionals | Series 12 Episode 1 | BBC
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How to Cook a Leg of Lamb | Jamie Oliver
Jamie shows us how to cook the perfect leg of lamb. Inspiration on how to prepare, roast, rest and carve the juiciest and tastiest lamb you'll ever eat! Give it a go with your own favourite flavour combo and this fool proof recipe will give you the best lamb ever.
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Lamb Meat Stock and Lamb Stew Meal | Bumblebee Apothecary
LAMB MEAT STOCK AND LAMB STEW MEAL
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I'm showing how to make one of the most delicious kinds of meat stock out there - lamb! This recipes makes a delicious lamb stew, and I'm serving it with acorn squash for the perfect nourishing meal.
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