Peanut Crusted Lamb With Hunan Sauce Recipes

SPICY LAMB AND PEANUT STEW

Steps:

• Heat oil in heavy large saucepan or Dutch oven over medium-high heat. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes. Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute. Season with salt and pepper. Add beef stock and water and bring to boil. Simmer until lamb is tender, about 1 hour 20 minutes.
• Stir peanut butter, carrots and jalapeños into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalapeños. Serve stew over rice.

PEANUT-CRUSTED LAMB WITH HUNAN SAUCE

Steps:

• FOR LAMB:
• Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
• Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
• MEANWHILE, PREPARE SAUCE:
• Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
• Cut lamb between ribs into double chops. Serve with sauce.