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Lamb In Honey Sauce

1/2 pound lean boneless lamb
1 tablespoon hosin sauce
1/2 teaspoon sesame oil
2 tablespoons cornstarch
3 tablespoons groundnut/peanut oil

For the Seasonings:
1 tablespoon light soy sauce
1 teaspoon brown vinegar
1 teaspoon Shaoxing rice wine or dry sherry
1 teaspoon ginger juice (use a garlic press)
1 teaspoon honey
2 teaspoons sugar
1/2 teaspoon cornstarch

Slice the lamb across the grain into thin slices. Place in a dish and mix well with the hoisin sauce and sesame oil. Dust with the cornstarch to coat the meat pieces evenly.

Heat the groundnut oil in a preheated wok until moderately hot. Stir-fry the lamb for 1 to 2 minutes, stirring constantly with chopsticks to separate the slices. Remove and drain well.

Pour off the oil, leaving 1 tablespoon behind, and stir in the seasonings ingredients. Bring to a boil. Return the lamb to the wok and stir quickly over maximum heat until the seasoning ingredients coat the lamb slices. Serve immediately.

This recipe yields 4 servings.

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