Lamb

Lamb is less popular than chicken or beef in Chinese cooking, but there are still a number of interesting ways of preparing lamb dishes Chinese style.

Lamb with Asparagus

Serves 4

350 g/12 oz asparagus

450 g/1 lb lean lamb

45 ml/3 tbsp groundnut (peanut) oil

salt and freshly ground pepper

2 cloves garlic, crushed

250 ml/8 fl oz/1 cup stock

1 tomato, skinned and cut into wedges

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp water

15 ml/1 tbsp soy sauce

Cut the asparagus into diagonal chunks and place in a bowl. Pour over boiling water and leave to stand for 2 minutes then drain. Slice the lamb thinly against the grain. Heat the oil and stir-fry the lamb until lightly coloured. Add the salt, pepper and garlic and stir-fry for 5 minutes. Add the asparagus, stock and tomato, bring to the boil, cover and simmer for 2 minutes. Mix the cornflour, water and soy sauce to a paste, stir it into the pan and simmer, stirring, until the sauce clears and thickens.

Barbecued Lamb

Serves 4

450 g/1 lb lean lamb, cut into strips

120 ml/4 fl oz/¬Ω cup soy sauce

120 ml/4 fl oz/¬Ω cup rice wine or dry sherry

1 clove garlic, crushed

3 spring onions (scallions), chopped

5 ml/1 tsp sesame oil

salt and freshly ground pepper

Place the lamb in a bowl. Mix together the remaining ingredients, pour over the lamb and leave to marinate for 1 hour. Grill (broil) over hot coals until the lamb is cooked, basting with the sauce, as required.

Lamb with Green Beans

Serves 4

450 g/1 lb green beans, cut into julienne strips

45 ml/3 tbsp groundnut (peanut) oil

450 g/1 lb lean lamb, thinly sliced

250 ml/8 fl oz/1 cup stock

5 ml/1 tsp salt

2.5 ml/¬Ω tsp freshly ground pepper

15 ml/1 tbsp cornflour (cornstarch)

5 ml/1 tsp soy sauce

75 ml/5 tbsp water

Blanch the beans in boiling water for 3 minutes then drain well. Heat the oil and fry the meat until lightly browned on all sides. Add the stock, bring to the boil, cover and simmer for 5 minutes. Add the beans, salt and pepper, cover and simmer for 4 minutes until the meat is cooked. Blend the cornflour, soy sauce and water to a paste, stir into the pan and simmer, stirring, until the sauce clears and thickens.

Braised Lamb

Serves 4

450 g/1 lb boned shoulder of lamb, cubed

15 ml/1 tbsp groundnut (peanut) oil

4 spring onions (scallions), sliced

10 ml/2 tsp grated ginger root

200 ml/¬Ω pt/1¬º cups chicken stock

30 ml/2 tbsp sugar

30 ml/2 tbsp soy sauce

15 ml/1 tbsp hoisin sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp sesame oil

Blanch the lamb in boiling water for 5 minutes then drain. Heat the oil and stir-fry the lamb for about 5 minutes until browned. Remove from the pan and drain on kitchen paper. Remove all but 15 ml/1 tbsp of oil from the pan. Reheat the oil and stir-fry the spring onions and ginger for 2 minutes. Return the meat to the pan with the remaining ingredients. Bring to the boil, cover and simmer gently for 1¬Ω hours until the meat is tender.

Lamb with Broccoli

Serves 4

75 ml/5 tbsp groundnut (peanut) oil

1 clove garlic, crushed

450 g/1 lb lamb, cut into strips

450 g/1 lb broccoli florets

250 ml/8 fl oz/1 cup stock

5 ml/1 tsp salt

2.5 ml/¬Ω tsp freshly ground pepper

30 ml/2 tbsp cornflour (cornstarch)

75 ml/5 tbsp water

5 ml/1 tsp soy sauce

Heat the oil and fry the garlic and lamb until cooked through. Add the broccoli and stock, bring to the boil, cover and simmer for about 15 minutes until the broccoli is tender. Season with salt and pepper. Mix the cornflour, water and soy sauce to a paste, stir it into the pan and simmer, stirring, until the sauce clears and thickens.

Lamb with Water Chestnuts

Serves 4

350 g/12 oz lean lamb, cut into chunks

15 ml/1 tbsp groundnut (peanut) oil

2 spring onions (scallions), sliced

2 slices ginger root, chopped

2 red chilli peppers, chopped

600 ml/1 pt/2¬Ω cups water

100 g/4 oz turnip, cubed

1 carrot, diced

1 stick cinnamon

2 cloves star anise

2.5 ml/¬Ω tsp sugar

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

100 g/4 oz water chestnuts

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp water

Blanch the lamb in boiling water for 2 minutes then drain. Heat the oil and fry the spring onions, ginger and chilli peppers for 30 seconds. Add the lamb and stir-fry until well coated in the spices. Add the remaining ingredients except the water chestnuts, cornflour and water, bring to the boil, partially cover and simmer for about 1 hour until the lamb is tender. Check occasionally and top up with boiling water if necessary. Remove the cinnamon and anise, add the water chestnuts and simmer, uncovered for about 5 minutes. Blend the cornflour and water to a paste and stir a little into the sauce. Simmer, stirring, until the sauce thickens. You may not need all the cornflour paste if you have let the sauce reduce while cooking.

Lamb with Cabbage

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

450 g/1 lb lamb, thinly sliced

salt and freshly ground black pepper

1 clove garlic, crushed

450 g/1 lb Chinese cabbage, shredded

120 ml/4 fl oz/¬Ω cup stock

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp soy sauce

60 ml/4 tbsp water

Heat the oil and fry the lamb, salt, pepper and garlic until lightly browned. Add the cabbage and stir until coated with oil. Add the stock, bring to the boil, cover and simmer for 10 minutes. Mix the cornflour, soy sauce and water to a paste, stir into the pan and simmer, stirring, until the sauce clears and thickens.

Lamb Chow Mein

Serves 4

450 g/1 lb egg noodles

45 ml/3 tbsp groundnut (peanut) oil

450 g/1 lb lamb, sliced

1 onion, sliced

1 celery heart, sliced

100 g/4 oz mushrooms

100 g/4 oz bean sprouts

20 ml/2 tsp cornflour (cornstarch)

175 ml/6 fl oz/¬æ cup water

salt and freshly ground pepper

Cook the noodles in boiling water for about 8 minutes then drain. Heat the oil and stir-fry the lamb until lightly browned. Add the onion, celery, mushrooms and bean sprouts and

stir-fry for 5 minutes. Mix together the cornflour and water, pour into the pan and bring to the boil. Simmer, stirring, until the sauce thickens. Pour over the noodles and serve at once.

Lamb Curry

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

1 slice ginger root, minced

450 g/1 lb lean lamb, cubed

100 g/4 oz potato, cubed

2 carrots, cubed

15 ml/1 tbsp curry powder

250 ml/8 fl oz/1 cup chicken stock

100 g/4 oz mushrooms, sliced

1 green pepper, diced

50 g/2 oz water chestnuts, sliced

Heat the oil and fry the garlic and ginger until lightly browned. Add the lamb and stir-fry for 5 minutes. Add the potato and carrots and stir-fry for 3 minutes. Add the curry powder and stir-fry for 1 minute. Stir in the stock, bring to the boil, cover and simmer for about 25 minutes. Add the mushrooms, pepper and water chestnuts and simmer for 5 minutes. If you prefer a thicker sauce, boil for a few minutes to reduce the sauce or thicken it with 15 ml/1 tbsp cornflour mixed with a little water.

Fragrant Lamb

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb lean lamb, cubed

2 spring onions (scallions), chopped

1 clove garlic, crushed

1 slice ginger root, minced

120 ml/4 fl oz/¬Ω cup soy sauce

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp brown sugar

2.5 ml/¬Ω tsp salt

freshly ground pepper

300 ml/¬Ω pt/1¬º cups water

Heat the oil and fry the lamb until lightly browned. Add the spring onions, garlic and ginger and fry for 2 minutes. Add the soy sauce, wine or sherry, sugar and salt and season to taste with pepper. Stir the ingredients together well. Add the water, bring to the boil, cover and simmer for 2 hours.

Grilled Lamb Cubes

Serves 4

120 ml/4 fl oz/¬Ω cup groundnut (peanut) oil

60 ml/4 tbsp wine vinegar

2 cloves garlic, crushed

15 ml/1 tbsp soy sauce

5 ml/1 tsp salt

2.5 ml/¬Ω tsp freshly ground pepper

2.5 ml/¬Ω tsp oregano

450 g/1 lb lean lamb, cubed

Mix together all the ingredients, cover and leave to marinate overnight. Drain. Arrange the meat on a grill (broiler) rack and grill (broil) for about 15 minutes, turning several times, until the lamb is tender and lightly browned.

Lamb with Mangetout

Serves 4

2 cloves garlic, crushed

2.5 ml/¬Ω tsp salt

450 g/1 lb lamb, diced

30 ml/ 2 tbsp cornflour (cornstarch)

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb mangetout (snow peas), cut into 4

250 ml/8 fl oz/1 cup chicken stock

10 ml/2 tsp grated lemon rind

30 ml/2 tbsp honey

30 ml/2 tbsp soy sauce

5 ml/1 tsp ground coriander

5 ml/1 tsp caraway seeds, ground

30 ml/2 tbsp tomato pur√©e (paste)

30 ml/2 tbsp wine vinegar

Mix the garlic and salt and toss with the lamb. Coat the lamb in cornflour. Heat the oil and stir-fry the lamb until cooked. Add the mangetout and stir-fry for 2 minutes. Mix the remaining cornflour with the stock and pour into the pan with the remaining ingredients. Bring to the boil, stirring, then simmer for 3 minutes.

Marinated Lamb

Serves 4

450 g/1 lb lean lamb

2 cloves garlic, crushed

5 ml/1 tsp salt

120 ml/4 fl oz/¬Ω cup soy sauce

5 ml/1 tsp celery salt

oil for deep-frying

Place the lamb in a pot and just cover with cold water. Add the garlic and salt, bring to the boil, cover and simmer for 1 hour until the lamb is cooked. Remove from the pan and drain. Place the lamb in a bowl, add the soy sauce and sprinkle with celery salt. Cover and leave to marinate for 2 hours or overnight. Chop the lamb into small pieces. Heat the oil and deep-fry the lamb until brittle. Drain well before serving.

Lamb with Mushrooms

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

350 g/12 oz mushrooms, sliced

100 g/4 oz bamboo shoots, sliced

3 slices ginger root, chopped

450 g/1 lb lamb, thinly sliced

250 ml/8 fl oz/1 cup stock

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp soy sauce

60 ml/4 tbsp water

Heat the oil and fry the mushrooms, bamboo shoots and ginger for 3 minutes. Add the lamb and stir-fry until lightly browned. Add the stock, bring to the boil, cover and simmer for about 30 minutes until the lamb is cooked and the sauce has reduced by half. Mix together the cornflour, soy sauce and water, stir into the pan and simmer, stirring, until the sauce clears and thickens.

Lamb with Oyster Sauce

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

1 clove garlic, crushed

1 slice ginger, finely chopped

450 g/1 lb lean iamb, sliced

250 ml/8 fl oz/1 cup stock

30 ml/2 tbsp oyster sauce

15 ml/1 tbsp rice wine or sherry

5 ml/1 tsp sugar

Heat the oil with the garlic and ginger and fry until lightly browned. Add the lamb and stir-fry for about 3 minutes until lightly browned. Add the stock, oyster sauce, wine or sherry and sugar, bring to the boil, stirring, then cover and simmer for about 30 minutes, stirring occasionally, until the lamb is cooked through. Remove the lid and continue to cook, stirring, for about 4 minutes until the sauce has reduced and thickened.

Red-Cooked Lamb

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

450 g/1 lb lamb chops

250 ml/8 fl oz/1 cup chicken stock

1 onion, cut into wedges

120 ml/4 fl oz/¬Ω cup soy sauce

5 ml/1 tsp salt

1 slice ginger root, chopped

Heat the oil and fry the chops until browned on both sides. Add the remaining ingredients, bring to the boil, cover and simmer for about 1¬Ω hours until the lamb is tender and the sauce has reduced.

Lamb with Spring Onions

Serves 4

350 g/12 oz lean lamb, cubed

30 ml/2 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

8 spring onions (scallions), thickly sliced

Place the lamb in a bowl. Mix 15 ml/ 1 tbsp of soy sauce, 15 ml/1 tbsp of wine or sherry and 15 ml/1 tbsp of oil and stir into the lamb. Leave to marinate for 30 minutes. Heat the remaining oil and fry the garlic until lightly browned. Drain the meat, add it to the pan and stir-fry for 3 minutes. Add the spring onions and stir-fry for 2 minutes. Add the marinade and remaining soy sauce and wine or sherry and stir-fry for 3 minutes.

Tender Lamb Steaks

Serves 4

450 g/1 lb lean lamb

15 ml/1 tbsp soy sauce

10 ml/2 tsp rice wine or dry sherry

2.5 ml/¬Ω tsp salt

1 small onion, chopped

45 ml/3 tbsp groundnut (peanut) oil

Slice the lamb thinly against the grain and arrange in a dish. Mix together the soy sauce, wine or sherry, salt and oil, pour over the lamb, cover and marinate for 1 hour. Drain well. Heat the oil and fry the lamb for about 2 minutes until just tender.

Lamb Stew

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

5 ml/1 tsp soy sauce

450 g/1 lb lean lamb, cubed

freshly ground pepper

30 ml/2 tbsp plain (all-purpose) flour

300 ml/¬Ω pt/1¬º cups water

15 ml/1 tbsp tomato pur√©e (paste)

1 bay leaf

100 g/4 oz mushrooms, halved

3 carrots, quartered

6 small onions, quartered

15 ml/1 tbsp sugar

1 stalk celery, sliced

3 potatoes, cubed

15 ml/1 tbsp rice wine or dry sherry

50 g/2 oz peas

15 ml/1 tbsp chopped fresh parsley

Heat half the oil. Toss the garlic and soy sauce with the lamb and season with pepper. Fry the meat until lightly browned. Sprinkle with flour and cook, stirring, until the flour is absorbed. Add the water, tomato pur√©e and bay leaf, bring to the boil, cover and simmer for 30 minutes. Heat the remaining oil and fry the mushrooms for 3 minutes then remove them from the pan. Add the carrots and onions to the pan and fry for 2 minutes. Sprinkle with sugar and heat until the vegetables glisten. Add the mushrooms, carrots, onions, celery and potatoes to the stew, cover again and simmer for a further 1 hour. Add the wine or sherry, peas and parsley, cover and simmer for a further 30 minutes.

Stir-Fried Lamb

Serves 4

350 g/12 oz lean lamb, cut into strips

1 slice ginger root, finely chopped

3 eggs, beaten

45 ml/3 tbsp groundnut (peanut) oil

2.5 ml/¬Ω tsp salt

5 ml/1 tsp rice wine or dry sherry

Mix together the lamb, ginger and eggs. Heat the oil and stir-fry the lamb mixture for 2 minutes. Stir in the salt and wine or sherry and stir-fry for 2 minutes.

Lamb and Vegetables

Serves 4

225 g/8 oz lean lamb, sliced

100 g/4 oz bamboo shoots, sliced

100 g/4 oz water chestnuts, sliced

100 g/4 oz mushrooms, sliced

30 ml/2 tbsp groundnut (peanut) oil

30 ml/2 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

2 cloves garlic, crushed

4 spring onions (scallions), sliced

150 ml/¬º pt/generous ¬Ω cup chicken stock

15 ml/1 tbsp sesame oil

15 ml/1 tbsp cornflour (cornstarch)

Mix together the lamb, bamboo shoots, water chestnuts and mushrooms. Mix 15 ml/1 tbsp of oil, 15 ml/1 tbsp of soy sauce and 15 ml/1 tbsp of wine or sherry and pour over the lamb mixture. Leave to marinate for 1 hour. Heat the remaining oil and fry the garlic until lightly browned. Add the meat mixture and stir-fry until browned. Stir in the spring onions then add the remaining soy sauce and wine or sherry, most of the stock and the sesame oil. Bring to the boil, stirring, cover and simmer for 10 minutes. Mix the cornflour with the remaining stock, stir it into the sauce and simmer, stirring, until the sauce clears and thickens.

Lamb with Tofu

Serves 4

60 ml/4 tbsp groundnut (peanut) oil

450 g/1 lb lean lamb, coarsely chopped

3 cloves garlic, crushed

2 spring onions (scallions), chopped

4 water chestnuts, diced

5 ml/1 tsp grated orange rind

15 ml/1 tbsp soy sauce

pinch of salt

100 g/4 oz tofu, cubed

2.5 ml/¬Ω tsp oyster sauce

2.5 ml/¬Ω tsp sesame oil

Heat half the oil and stir-fry the lamb, garlic and onions until lightly browned. Add the water chestnuts, orange rind and soy sauce and enough boiling water just to cover the meat. Bring back to the boil, cover and simmer for about 30 minutes until the lamb is very tender. Meanwhile, heat the remaining oil and stir-fry the tofu until lightly browned. Add it to the lamb with the oyster sauce and sesame oil and simmer, uncovered for 5 minutes.

Roast Lamb

Serves 4‚Äì6

2 kg/4 lb leg of lamb

120 ml/4 fl oz/¬Ω cup soy sauce

1 onion, finely chopped

2 cloves garlic, crushed

1 slice ginger root, chopped

50 g/2 oz/¬º cup brown sugar

30 ml/2 tbsp rice wine or dry sherry

15 ml/1 tbsp wine vinegar

15 ml/1 tbsp lemon juice

Place the lamb in a dish. Pur√©e the remaining ingredients then pour them over the lamb, cover and refrigerate overnight, turning and basting occasionally.

Roast the lamb in a preheated oven at 220¬∞C/425¬∞F/gas mark 7 for 10 minutes then reduce the heat to 190¬∞C/375¬∞F/gas mark 5 and continue to cook for 20 minutes per 450 g/1 lb plus 20 minutes, basting occasionally with the marinade.

Mustard-Roast Lamb

Serves 8

75 ml/5 tbsp prepared mustard

15 ml/1 tbsp soy sauce

1 clove garlic, crushed

5 ml/1 tsp chopped fresh thyme

1 slice ginger root, minced

15 ml/1 tbsp groundnut (peanut) oil

1.25 kg/3 lb leg of lamb

Mix together all the seasoning ingredients until creamy. Spread over the lamb and leave to stand for a few hours. Roast in a preheated oven at 180¬∞C/350¬∞F/gas mark 4 for about 1¬Ω hours.

Stuffed Breast of Lamb

Serves 6‚Äì8

1 breast of lamb

225 g/8 oz cooked long-grain rice

1 small green pepper, chopped

2 spring onions (scallions), chopped

90 ml/6 tbsp groundnut (peanut) oil

salt and freshly ground pepper

375 ml/13 fl oz/1¬Ω cups water

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp soy sauce

Cut a pocket in the wide end of the breast of lamb. Mix together the rice, pepper, spring onions, 30 ml/2 tbsp of oil, salt and pepper and stuff the cavity with the mixture. Secure the end with string. Heat the remaining oil and fry the lamb until lightly browned on all sides. Season with salt and pepper, add 250 ml/8 fl oz/1 cup of water, bring to the boil, cover and simmer for 2 hours or until the meat is tender. Blend the cornflour, soy sauce and remaining water to a paste, stir into the pan and simmer, stirring, until the sauce clears and thickens.

Baked Lamb

Serves 4

100 g/4 oz breadcrumbs

4 hard-boiled (hard-cooked) eggs, chopped

225 g/8 oz cooked lamb, chopped

300 ml/¬Ω pt/1¬º cups stock

15 ml/1 tbsp soy sauce

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp water

Arrange the breadcrumbs, hard-boiled eggs and lamb in layers in an ovenproof dish. Bring the stock and soy sauce to the boil in a saucepan. Mix the cornflour and water to a paste, stir into the stock and simmer, stirring, until the sauce thickens. Pour over the lamb mixture, cover and bake in a preheated oven at 180¬∞C/350¬∞C/gas mark 4 for about 25 minutes until golden brown.

Lamb and Rice

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

350 g/12 oz cooked lamb, cubed

600 ml/1 pt/2¬Ω cups stock

10 ml/2 tsp salt

10 ml/2 tsp soy sauce

4 onions, quartered

2 carrots, sliced

50 g/2 oz peas

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp water

350 g/12 oz cooked long-grain rice, hot

Heat the oil and fry the lamb until lightly browned. Add the stock, salt and soy sauce, bring to the boil, cover and simmer for 10 minutes. Add the onions, carrots and peas, cover and simmer for 20 minutes until the vegetables are tender. Pour off the liquid into a saucepan. Blend the cornflour and water to a paste, stir into the sauce and simmer, stirring, until the sauce clears and thickens. Arrange the rice on a warmed serving plate and pile the lamb mixture on top. Pour over the sauce and serve at once.

Willow Lamb

Serves 3

450 g/1 lb lean lamb

1 egg, lightly beaten

30 ml/2 tbsp soy sauce

5 ml/1 tsp cornflour (cornstarch)

pinch of salt

oil for deep-frying

1 small carrot, shredded

1 clove garlic, crushed

2.5 ml/¬Ω tsp sugar

2.5 ml/¬Ω tsp wine vinegar

2.5 ml/¬Ω tsp rice wine or dry sherry

freshly ground pepper

Slice the lamb into thin strips about 5 cm/2 in long. Mix together the egg, 15 ml/1 tbsp of soy sauce, the cornflour and salt, mix with the lamb and leave to marinate for a further 30 minutes. Heat the oil and deep-fry the lamb until half cooked. Remove from the pan and drain. Pour off all but 30 ml/2 tbsp of oil and fry the carrot and garlic for 1 minute. Add the lamb and the remaining ingredients and stir-fry for 3 minutes.