Peking Lamb With Leeks Recipes

PEKING LAMB

Steps:

• Place lamb in a large pot and add spices, green onions, soy sauce and sherry.
• Cover with cold water and bring to the boil. Cover and reduce to a simmer.
• Cook for a further 2 hours to cook through.
• Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.
• Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.
• Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.
• Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.
• Take off heat and rest lamb for 10 minutes. Then slice. finely.
• Arrange on a serving platter with a little reserved sauce.
• Allow everyone to make their own pancakes/wraps.

MEDALLIONS OF LAMB WITH LEEKS AND TARRAGON SAUCE

Steps:

• If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away. Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size. This will yield eight pieces.
• Place each piece upright (grain side up) and pound lightly with a flat mallet. The flattened pieces will measure about half an inch thick. Sprinkle with salt and pepper.
• Trim off stems of the leeks. Cut leeks crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into very thin shreds (julienne). Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
• Cook leeks over moderate heat, stirring occasionally, about one minute. Add 1/4 cup of the chicken broth and cover. Continue cooking about 10 minutes. Add cream and cook, uncovered, about three minutes.
• Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb. Cook about two minutes over relatively high heat until browned. Turn pieces and continue cooking about four to five minutes to the desired degree of doneness. Transfer pieces to a warm platter.
• Pour off fat from the skillet and wipe skillet with paper towels. Add remaining tablespoon of butter to the skillet. When it is hot add shallots and cook briefly, stirring. Add wine, chicken broth and tomato paste. Stir. Add any liquid that may have accumulated from the lamb pieces. Cook the sauce, stirring, until it is reduced to one-half cup. Stir in tarragon.
• Spoon sauce over meat. Serve with leeks in cream sauce on the side.

LAMB STEW WITH LEEKS AND POTATOES

Steps:

• Pat the lamb pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. Remove to a bowl with a slotted spoon. Pour off the fat.
• Add the remaining tablespoon of oil and saute the leeks, garlic and thyme until the leaves are soft.
• Return the lamb to the casserole and sprinkle on the flour, stirring vigorously to coat all the pieces of meat. Add wine and bring it to boil, stirring well and scraping off any pieces that have stuck to the bottom of the pan. Add chicken stock, cover and simmer gently, stirring occasionally for about an hour.
• Add potatoes and cook until they are tender. If more liquid is needed, add hot chicken stock or water. Correct seasoning, add parsley and serve.