Sweet Black Garlic Barbecued Lamb Shoulder
Ingredients
-
1/2 cup soy sauce
-
1/4 cup hoisin sauce
-
1/4 cup lightly packed brown sugar
-
1 tbsp. sesame oil
- 4 tbsp. NOLA Blends Black Garlic Infused Balsamic (2 tbsp. Reserved)
-
2 garlic cloves, finely chopped
-
1 tsp. piece fresh ginger, finely grated
-
1/4 cup rice wine vinegar
-
3lb boned lamb shoulder
-
6 thin green onions, trimmed, halved
-
2 long red chilis, finely chopped
-
1/2 cup roasted salted peanuts, chopped
- 2 Cucumbers, thinly sliced
- Steamed rice, to serve
Instructions
- Combine soy sauce, hoisin sauce, sugar, oil, garlic, ginger and 2 tablespoons vinegar in a large shallow glass or ceramic dish. Add lamb. Turn to coat in mixture. Cover. Refrigerate for 3 hours or overnight, if time permits.
-
Preheat a barbecue chargrill (with hood) on medium-low. Drain lamb, reserving marinade. Cook lamb, fat-side down, for 15 minutes. Turn lamb. Cook, with barbecue hood closed, for 30 to 35 minutes for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 10 minutes.
-
Meanwhile, place reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 3 minutes or until thickened slightly. Strain into a small jug. Heat barbecue chargrill on medium. Cook onions, turning, for 3 to 4 minutes or until golden. Thinly slice lamb. Sprinkle lamb with onion, chili and peanuts.
-
Toss cucumber in a bowl with remaining vinegar. Serve lamb with cucumber mixture, reserved marinade and steamed rice.
Read more
Asian
Sweet Heat Shrimp And Broccoli Rice Bowl
INGREDIENTS 1½ pound Large Shrimp Shells removed and shrimp cleaned Kosher Salt to own taste Black Pepper to own taste 1½ Tablespoons NOLA Blends Garlic Infused Olive Oil or oil on hand ...
Read more
%0A%0A%0A2%20ga...){kind=link}
Leave a comment
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.