Are you looking for a dish that is bursting with flavor and sure to impress your family and friends? Look no further than five spice lamb. This mouthwatering dish combines the heady aromas of five different spices with tender lamb, creating a culinary experience that is both unique and unforgettable. In this article, we will guide you through the steps of preparing this delectable feast, ensuring that you can recreate this restaurant-quality dish in the comfort of your own home. Get ready to embark on a culinary adventure as we explore the best recipe for cooking "five spice lamb".
Here are our top 7 tried and tested recipes!
BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER
For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
- Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram
LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER
This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.
Provided by Latchy
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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 water and mix well.
- Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
- Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
- Remove lamb from the dish and keep warm while you skim any excess fat.
- Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
- If you are not on a diet serve with rice or mash potato.
- This could also be made in a large dutch oven on top of the stove.
FIVE SPICE LAMB SHANK WITH TAMARIND AND GINGER
This is a very healthy, yet delicious recipe. It is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, I just served it with bok choy and gai larn (also known as Chinese broccoli).
Provided by The Flying Chef
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- Boil or steam bok choy and gai larn separately until tender and drain.
- When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
- I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
- This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
- To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
- As I stated earlier to up carbs just serve with some steamed basmati rice.
Nutrition Facts : Calories 1946.7, Fat 100.9, SaturatedFat 41.1, Cholesterol 726.3, Sodium 1479.3, Carbohydrate 21.6, Fiber 2, Sugar 16, Protein 217.5
FIVE SPICE LAMB BURGERS WITH PICKLED CUCUMBER RELISH AND FIVE SPICE AIOLI
Steps:
- For the aioli:
- In a small bowl, mix together the mayonnaise, lime juice, and five-spice powder. Refrigerate the aioli until ready to use.
- For the relish:
- In a saute pan over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook, stirring frequently, until translucent. Stir in the chile and white wine vinegar, and then sprinkle over the sugar, stirring until it dissolves.
- Add the cucumber to the pan, and cook for 5 to 7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt, and let the mixture cool.
- Just before serving the relish, stir in the mint, and season with salt, to taste.
- For the burgers:
- Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb mixture into 4 (8-ounce) burger patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.
- Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides, and cooked through. Remove the patties from the grill, and set aside. Place the buns on the grill, cut-side down, and toast until golden.
- Put the lamb patties on the toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato.
BRAISED LAMB SHANKS WITH GINGER AND FIVE-SPICE
Categories Ginger Lamb Braise Dinner Meat Lamb Shank Spice Fall Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Place mushrooms in bowl. Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours. Strain mixture, reserving 1 1/2 cups soaking liquid. Cut stems from mushrooms and discard; thinly slice caps.
- With food processor running, add ginger and garlic and finely chop. Add cilantro, black bean sauce, 2 teaspoons peanut oil, and five-spice powder. Process until paste forms, occasionally scraping down sides of work bowl. Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 tablespoon black bean-cilantro paste into slits and all over surface of each shank. (Mushrooms and lamb shanks can be prepared 6 hours ahead. Cover mushrooms, soaking liquid and shanks separately and chill.)
- Preheat oven to 325°F. Cut six 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced mushroom caps in center of each foil square, dividing equally. Heat remaining 4 teaspoons peanut oil in heavy large skillet over medium-high heat. Working in batches, add lamb shanks and cook until brown on all sides, about 5 minutes per batch. Place 1 lamb shank atop green onions and mushrooms on each foil square.
- Pour reserved mushroom soaking liquid and Sherry into same skillet. Boil until liquid is reduced to 3/4 cup, scraping up any browned bits from bottom of skillet, about 10 minutes. Spoon 2 tablespoons reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out. Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet.
- Bake lamb shanks until very tender and meat almost falls off bones, about 2 hours. Open up foil packets; place each atop bowl of steamed rice, allowing diners to remove foil.
- Available at Asian markets and in the Asian foods section of supermarkets. ** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
- ** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
BAKED FIVE SPICE LAMB CUTLETS
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.
Provided by KateL
Categories Lamb/Sheep
Time 35m
Yield 12 cutlets, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 degrees Celsius (350 Fahrenheit) for conventional oven, or 160 degrees Celsius (320 Fahrenheit) for convection or fan-forced ovens. Line a baking tray with baking paper.
- Combine breadcrumbs, sesame seeds, five spice and chives in a large, shallow bowl. Season with salt and pepper.
- Whisk egg in a bowl.
- Dip lamb in egg, then breadcrumb mixture. Place on prepared tray. Spray cutlets lightly with oil.
- Bake for 30 minutes or until browned and cooked through, turning halfway during cooking.
Nutrition Facts : Calories 80.9, Fat 3, SaturatedFat 0.7, Cholesterol 52.9, Sodium 109.3, Carbohydrate 9.7, Fiber 0.8, Sugar 0.9, Protein 3.7
FIVE-SPICE LAMB
Steps:
- 1. Cut the lamb into strips about 1.5 inches long, across the grain. Place in a bowl, add five-spice powder and .25 tsp salt, mix well and leave to marinate, covered, in a cool place for at least an hour and as long as 24 hours. 2. Heat half the oil in wok, swirling around until very hot (just begins to smoke a very little). Add lamb, stir-fry briskly for 3-4 minutes until almost cooked. Remove from pan with wok strainer and put in a heat proof bowl. 3. Add remaining oil to wok and when hot, add bell peppers and scallion. Stir-fry 2-3 minutes, then add beans, stir for about a minute. 4. Add soy sauce and sherry to wok and when hot, replace the lamb and any juices. Stir-fry 1-2 minutes until lamb is really hot again and thoroughly coated in sauce. Season to taste. 5. Serve with noodles, garnish with peppers and cilantro.
Tips:
- To achieve a tender and juicy lamb, marinate it for at least 30 minutes, preferably overnight, in a mixture of five-spice powder, soy sauce, rice wine, and brown sugar.
- When searing the lamb, make sure the pan is hot enough to create a nice crust. This will help lock in the juices and flavor.
- Don't overcrowd the pan when searing the lamb. This will prevent it from cooking evenly.
- Cook the lamb to your desired doneness. For medium-rare, cook it for about 4-5 minutes per side. For medium, cook it for about 6-7 minutes per side.
- Let the lamb rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Five-spice lamb is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own preferences. By following the tips above, you can create a perfect five-spice lamb that will impress your family and friends.
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