puffornot
Top Dog!!!!
Joined: 25 Aug 2007
Posts: 3994
Location: oregon sweet oregon
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 Posted: Tue Dec 01, 2009 10:53 pm Post subject: Sriracha/ginger spiced Lamb w/lemon coconut rice |
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What I made for dinner tonight  . Dead simple, but takes a long time in the oven.
4lb boneless leg of lamb, trimmed, rolled and tied
1/4 cup ketchup
3 tblsp dark brown sugar
1 tblsp grated fresh ginger
2 tblsp oyster sauce
1 tblsp Sriracha (oriental hot chile sauce)
2 cloves minced garlic
First let the lamb sit out for an hour so it is at room temp. Then brown it on all sides in olive oil.
Mix the rest of the ingredients in a bowl. Place the browned lamb in that mixture so it is well coated. Then put the lamb on a rack in a roasting pan (I just put it a top some celery stalks, carrots would also work) and place it in a preheated 200 degree (no that is not a typo) for 2 hrs or until it is at least 135 degrees inside per a meat thermometer or to your prefered doneness. Let stand 20 min before slicing. Serve with:
Put 1 1/2 cups low sodium chicken broth, 1 tblsp peeled finely chopped fresh lemongrass, 1/4 tsp ground turmeric, and a can of lite coconut milk in a pan and bring to a boil. Stir in 2 cups of Jasmine rice, reduce heat, cover, simmer for 15 min or until all liquid is absorbed. Let stand 5 min off the heat. Stir in 3 tblsp chopped fresh cilantro and 1 tblsp chopped fresh mint and 1/2 tsp salt. I love cilantro but not so much the mint, so I put in more cilantro and omitted the mint.
mmmmmmmmmmmmmmmmmmmmm |
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