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LOCATION: Recipes >> Lamb >> Spiced Lamb 02

Print this Recipe    Spiced Lamb 02

SPICED WHOLE LAMB

3 lb leg or shoulder of lamb
1 tsp salt
1 tblsp sherry
2 cloves garlic, crushed
1 oz fresh ginger, shredded or 1 tsp ground ginger
1/3 cup oil
1 litre stock
1 tblsp cornstarch

Wipe the meat and rup salt into the skin. Put in a pan with cold
water to cover, bring to the boil, remove the scum, cover and simmer
for 20 minutes. Drain off the liquid. Mix the soy sauce and the
sherry with the garlic and ginger and rub into the lamb, leave for
10 minutes.

Heat the oil and fry the lamb for about 15 minutes, turning it to
brown all over. Add the stock, bring to the boil and simmer for 2
1/2 hours.

Mix the cornstarch to a smooth paste with a little cold water. Lift
the lamb on to a hot dish; keep hot. Add cornstarch mixture to the
liquid in the pan and bring to the boil, stirring, until slightly
thickened. Pour over the lamb.

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Taste: Ease of Prep: Appearance:
just curious, August 30, 2006 - 03:40 PM
Reviewer: Anonymous from Marlboro, NJ USA
how much soy sauce?

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