How To Make Crispy Australian Lamb Salad
Another delicious Ramadan recipe brought to you by Chef Tarek Ibrahim!
Ingredients:
1kg Australian lamb loin (cut into strips)
¼ cup freshly squeezed lemon juice
¼ cup olive oil
½ cup sweet chili sauce
½ cup oyster sauce
2 tablespoons sesame oil
1 cup cornstarch
3 tablespoons sesame seeds, roasted
1 cup minced scallions, white and green parts
1 cup fresh flat-leaf parsley, chopped
1 cucumber, unpeeled, halved lengthwise, seeded
2 cups cherry tomatoes, halved
1 pinch sugar
Freshly ground black pepper, to taste
Salt, to taste
Fresh mint leaves, to garnish
Method:
1. In a large bowl add the lamb, sesame oil, salt, pepper and cornstarch. Mix well and fry in hot oil. Remove from the oil when crispy.
2. In a separate bowl, add sweet chili sauce & oyster sauce. Add crispy lamb to the bowl, mix well and top with roasted sesame seeds.
3. For the salad, add lemon juice, olive oil, salt, sugar and pepper to a bowl. When ready to serve, add
tomatoes, scallions, cucumber and parsley. Toss together to combine.
4. To serve, top the salad with the crispy lamb and garnish with mint leaves.
Discover more tips, tricks, recipes and information at lambandbeef.com!
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
How to make an aromatic lamb and warm grain salad * Emily Leary - A Mummy Too *
This is a commissioned video for Tasty Easy Lamb. Learn how to make a deliciously aromatic minced lamb with tricolour quinoa, bulgur wheat, mint and mixed peppers, all topped with crumbled feta and a cool tzatziki dressing. Full recipe:
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Greek Lamb & Greens Stew in the Instant Pot: Arnaki Fricassee
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Ingredients
3 lbs (1 1/2 kg) bone-in leg of lamb pieces
1/4 cup olive oil
1 teaspoon salt or to taste
1/2 teaspoon ground black pepper, or to taste
8 scallions, thinly sliced
1 pound (1/2 kilo) greens: Romaine lettuce, mustard greens, spinach, and/or amaranth
1/4 cup finely chopped dill
For the Avgolemono Sauce:
3 egg yolks
1/4-1/2 cup lemon juice
a pinch of salt
1 tablespoon corn starch
Instructions
Preheat the oven to the broiler setting.
Place the lamb on a metal baking tray and drizzle with 2-3 tablespoons of olive oil. Season both sides with salt and black pepper. Move the oven rack as close to the heating element (broiler) as possible and place the baking tray on that rack. Allow the meat to brown for 10-15 minutes.
Add the meat to the Instant pot. The juices that have been released in the baking tray can be discarded or added to the Instant Pot. Lamb tends to be greasy so discard the juices if you prefer a lighter stew.
Add half of the scallions along with salt, pepper, 2-3 tablespoons of olive oil, and 4 cups of water or broth.
Place the lid on top and set the valve to seal.
Pressure Cook on high for 25 minutes. Allow the pressure to naturally release for 20 minutes. Then open the valve to release the remaining pressure.
Wash, dry, and coarsly chop the greens. Add them to the pot along with the dill and some salt and black pepper. Set the Instant Pot to the Saute feature for about 10 minutes or until they've wilted.
In a small bowl whisk together the yolks, lemon juice, cornstarch, and a pinch of salt. Add some of the hot broth to the mixture and whisk together to temper the eggs. Add about 2 cups of water or broth and then pour it into the pot. Swirl the pot around to distribute the avgolemono sauce.
Saute for 4-5 minutes. The sauce will thicken. Turn the machine off and taste the sauce. Adjust the seasoning if needed. Serve with toasted bread.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
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By: LowNotes
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Winter Lamb Recipes To Keep You Warm | Gordon Ramsay
If you love lamb, then these deliciously heart meals are just for you.
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Sticky Balsamic Lamb with Apple and Lentil Salad