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FlashCooked Lamb with Leeks Recipe

FlashCooked Lamb with Leeks recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print FlashCooked Lamb with Leeks recipe  PDF


2 lb Boneless leg of lamb, shank
portion 2 1/2 tb Soy sauce
2 tb Rice wine or sake
1 1/2 ts Sugar
2 ts Minced ginger root
1 tb Cornstarch
Stir fry sauce 5 tb Corn or safflower oil
2 1/2 tb Sesame oil
8 Garlic cloves, peeled and
very thinly sliced 4 c Leeks, white part only, cut
into fine julienne shreds From Nina Simonds' China E press (William Morrow, 25). Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons. Separate muscles of meat and remove any filmy skin. Cut meat across grain into thin slices about 1/6 wide and 1 1/2 long. Place slices in bowl. Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat. Cover with plastic wrap and marinate 30 minutes in refrigerator. Prepare sauce and set aside. Heat wok or skillet. Add 1/4 cup corn oil and heat to about 400'F. Add lamb slices and stir fry over high heat, stirring continuously, until meat loses red color and separates. Remove with slotted spoon and drain in colander. Clean out skillet. Reheat skillet, add 1 tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot. Add garlic and leeks and stir fry over high heat about 1 1/2 minutes, until leeks are just tender. Add cooked lamb and stir fry sauce and toss lightly to coat. Transfer to serving platter.

FlashCooked Lamb with Leeks recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
215 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print FlashCooked Lamb with Leeks recipe  PDF   Lamb recipes RSS   Thumsb up

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