recipes:main_dish:lamb:five-spice_lamb
Table of Contents
#five spice lamb
Serves 4
Ingredients
- 1 cup soy sauce
- 2 cups water
- 2/3 cup sugar
- 1 3-inch piece fresh ginger, coarsely chopped
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 2 pieces star anise
- 1/4 cup Chinese five-spice powder
- 4 top-round lamb steaks (6 to 8 ounces each), trimmed
- 1 tablespoon vegetable oil
Salt and pepper, to taste
Technique
- In a saucepan, combine the soy sauce, water, sugar, ginger, shallot, garlic, star anise, and five-spice powder. Bring to a boil and simmer for 10 minutes. Cool to room temperature.
- In a large bowl, rub the lamb with marinade. Cover tightly and refrigerate for 48 hours.
- Set the broiler rack 6 inches from the source of heat; turn on the broiler. Rub a broiler pan with 1/2 tablespoon of oil. Wipe excess marinade from lamb. Brush it with the remaining 1/2 tablespoon of oil. Sprinkle with salt and pepper.
- Broil for 3 minutes, turn over, add salt and pepper, and broil 3 minutes more or until the meat is charred. Let the lamb rest for 5 minutes before slicing thinly. Serve with a cucumber salad and flatbread.
Source: Boston Globe March 26, 2008 Adapted from Jasper White
recipes/main_dish/lamb/five-spice_lamb.txt · Last modified: 2017/12/19 19:42 by admin