Ease of Preparation Rating: Moderate
Directions for: Chu Hou Glazed Lamb Loin
Ingredients
The Marinade4 Tbsp Chu Hou paste (available at Chinese supermarkets)
cup shoaxing cooking rice wine
1 tsp sugar
Juice of 1 lemon
1 Tbsp cilantro, chopped
The Chu Hou Glaze4 Tbsp Chu Hou paste (available at Chinese supermarkets)
cup of shoaxing cooking rice wine
1 tsp sugar
Juice of 1 lemon
1 Tbsp cilantro, chopped
The Cucumber Slaw2 Tbsp rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp peanut oil
1 tsp sugar
4 Tbsp peanuts, toasted
1 Seedless Japanese cucumber, julienned (substitute an English cucumber)
2 scallions, cut on a bias 1.50 inch thick
1 Tbsp chives
Sea salt and pepper to season
Directions
The Marinade1. Place all the marinade ingredients into a deep flat dish and marinate the lamb for 4 hours.
The Chu Hou Glaze1. In a large skillet pan and over medium heat, place 2 tablespoons of peanut oil.
2. Once the oil is hot, sear the marinated lamb loins for 3 minutes per side.
3. Next place the lamb into a 350F oven for 5 minutes for medium-rare, or 6 to 7 minutes for medium.
4. Once the lamb is out of the oven set aside to rest for 6 minutes.
5. While the lamb is cooking make the vinaigrette for the cucumber slaw by mixing the vinegar, oils, and sugar in a blender.
6. In a small skillet pan over low heat begin to toast the peanuts for about 5 minutes, until they begin to release their oils and aroma. Set aside.
7. In the same pan the lamb was cooking in, deglaze with the chu hou paste and shoaxing, stirring gently to combine both ingredients.
8. Add the sugar and lemon juice and keep stirring over medium heat.
9. Once the chu hou has a glaze-like consistency - which will take about 3 to 4 minutes - take the lamb loins and roll them around the pan until they have an even coating of the glaze.
10. Take the lamb to the cutting board.
11. Slice the lamb on a bias, about 1-inch thick, and place in the center of your plate Sprinkle with fresh cilantro.
12. Mix the cucumber, scallions, and chives in the vinaigrette, season to taste with sea salt and pepper, and place on top of the lamb.
13. Using the back of your knife gently crush the toasted peanuts and sprinkle on top of the cucumber slaw.
The Cucumber SlawSee more: Vegetables, Lamb, Herbs, Main, Party Favourites, Bake, Dinner, Citrus, Salad, Side