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Emperor's Lamb

1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
3/4 pound boneless lamb - (leg or loin) -- thinly sliced

For the Seasonings:
1 tablespoon soy sauce
1 tablespoon Hoisin sauce
2 teaspoons hot bean paste
1 teaspoon sesame oil
1/4 teaspoon sugar

For the Dish:
2 tablespoons vegetable oil
1/2 cup chopped onion
2 tablespoons minced garlic
1 bottle chopped fresh red or green jalapeņo chili
4 iceberg lettuce cups (or hot steamed rice)

Stir the soy sauce, cornstarch, salt, and sugar together in a bowl until blended. Toss the lamb slices gently in the marinade until coated. Let stand for 10 minutes.

For the Seasonings: Stir the soy sauce, hoisin sauce, hot bean paste, sesame oil and sugar together in a small bowl until the sugar is dissolved.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the onion, garlic and jalapeņo; stir-fry until fragrant, about 30 seconds.

Slide the marinated lamb into the wok and stir-fry until the lamb is barely pink, about 2 to 2 1/2 minutes. Pour in the seasonings and stir until the lamb is evenly coated.

Scoop the lamb and sauce into lettuce cups arranged on a platter or serve with rice.

This recipe yields 4 servings.

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