Char Siu Rack Of Lamb Recipes

Steps:

• Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
• Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
• Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.

Steps:

• To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
• Add lamb and turn to coat.
• Cover and refrigerate 2-3 hours.
• To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
• Mix and set aside.
• To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
• Cover and refrigerate until ready to serve.
• Preheat broiler with rack placed 4 to 5 inches from heating element.
• Place lamb, meat side up, in a foil-lined baking pan.
• Broil lamb, meat side up, for 10 to 12 minutes.
• Turn, brush with glaze, and broil for 5 to 7 minutes more.
• Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
• Slice rack between ribs.
• Serve with rice and salsa and garnish with mint leaves.

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

Steps:

• Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
• Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
• Marinate pork in refrigerator, 2 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
• Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side.
• De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
• Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through.
• Serve as is.

Steps:

• Cut the pork lengthways into strips 2 inches wide and 1-inch thick and put into a nonreactive container. Combine the marinade ingredients in a saucepan over low heat and stir together. Leave to cool, then stir in the garlic and massage the marinade into the pork. Cover with plastic wrap and marinate in the refrigerator for 5-6 hours or overnight.
• Preheat the oven to 425°F. Bring the pork back to room temperature and drain off the excess marinade into a small bowl. Place the pork on a rack in the middle of the oven and put a roasting pan containing a cupful of hot water underneath on the bottom rack. Roast the meat for 20 minutes, basting with the marinade occasionally. Reduce the oven to 350°F and roast for a further 15 minutes or until the internal temperature of the meat reaches 165°F.
• Cool the pork briefly, then cut it into bite-size pieces. Garnish with spring onions and serve as an appetizer or with steamed rice as a light meal.

Steps:

• Cut the pork into long strips, 2 inches wide.
• Score each strip of meat with 3 or 4 shallow diagonal cuts for better absorption of the marinade.
• Make the marinade: Combine the hoisin sauce, soy sauce, sugar, rice, wine, oil and salt. Add the pork and turn to coat.
• Cover and refrigerate for 1 hour.
• Preheat the oven to 375°F.
• Remove the pork from the marinade; reserve the marinade and add it to the honey.
• Place the strips of pork on a wire rack in a baking pan.
• Pour water into the pan just below the level of the rack.
• Roast for 20 minutes.
• Turn the strips over, brush them with the honey marinade, and continue to roast until the pork is no longer pink when cut in the thickest part, about 20 minutes. Cut into slices and serve hot or cold.

Steps:

• Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
• Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
• Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork - it will fall apart as you cut into it - then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.