Lamb asian recipes

Discover mouthwatering Asian lamb recipes that will add a flavorful twist to your meals. Try these easy and exotic recipes to satisfy your taste buds and impress your guests.
Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder.  Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style Lamb Recipes, China, Mongolian Lamb Recipe, Lamb Sauce, Lamb Dishes, Mongolian Beef, Mongolian Lamb, Lamb Dinner, Lamb Marinade

Mongolian Lamb | Recipe Tin Eats ~ The Aussie version is briefly stir-fried rather than deep-fried, sauce uses five-spice powder. Sauce for 12 oz meat: 1½ tsp sambal oelak or sriracha, 3 Tbsp hoisin sauce, 2 tsp dark soy sauce, 1 tsp light soy sauce, 2 Tbsp Chinese cooking wine, ¼ tsp Chinese five spice powder, ¾ cup water, 2 tsp cornstarch, 1 tsp sesame oil. #pork #beef #Asian_style

Avatar
Trish W
Lamb Recipes, Beef Recipes, Lamb Chop Recipes, Lamb Ribs, Lamb Breast Recipe, Lamb Dishes, Lamb Roast Recipe, Best Lamb Recipes, Lamb Marinade

Preheat the oven to 350 F. Line a large, rimmed baking sheet with parchment paper. In a medium bowl, combine the glaze ingredients, mixing well. Place the ribs onto the prepared baking sheet and bake uncovered for 30 minutes. Brush half of the prepared glaze over the ribs, baking them for another 60-65 minutes, brushing with the remaining half of the glaze every 15 minutes or so. Increase the oven temperature to 400 F during the last 10-15 minutes of baking time to caramelize the glaze…

Avatar
Emma Meyers
Ramen, Hong Kong, Lamb Recipes, Lamb Dishes, Asian Dishes, Cumin Lamb, Lamb Stew, Asian Cooking, Lamb

Hong Kong Style Chinese Braised Lamb Casserole (or zhi zhu yangrou bao, 枝竹羊肉煲) is a popular Cantonese dish perfect for the last few winter months. The subtle flavor of the casserole really lets the individual ingredients shine through––a telltale sign of a good, traditional Cantonese dish.

Avatar
George Edwards