Flash-Cooked Lamb With Leeks

This vibrant stir-fry transforms lean boneless lamb into a tender, flavorful dish in under an hour. The meat is thinly sliced against the grain and marinated in a blend of soy sauce, rice wine, and fresh ginger, ensuring it stays juicy during the high-heat cooking process. Crisp white leeks and thinly sliced garlic provide a pungent, aromatic counterpoint to the rich lamb. The dish comes together quickly in a hot wok or skillet, making it perfect for busy weeknights when you crave something sophisticated yet simple. Serve it hot over steamed rice or with noodles to soak up the delicious savory sauce. Its an international-inspired meal that feels both comforting and elegant.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 667.4

Description

This vibrant stir-fry transforms lean boneless lamb into a tender, flavorful dish in under an hour. The meat is thinly sliced against the grain and marinated in a blend of soy sauce, rice wine, and fresh ginger, ensuring it stays juicy during the high-heat cooking process. Crisp white leeks and thinly sliced garlic provide a pungent, aromatic counterpoint to the rich lamb. The dish comes together quickly in a hot wok or skillet, making it perfect for busy weeknights when you crave something sophisticated yet simple. Serve it hot over steamed rice or with noodles to soak up the delicious savory sauce. Its an international-inspired meal that feels both comforting and elegant.

Ingredients

2 pound Boneless leg of lamb, shank
2.5 tablespoon Soy sauce
2 tablespoon Rice wine or sake
1.5 teaspoon Sugar
2 teaspoon Minced ginger root
1 tablespoon Cornstarch
5 tablespoon Corn or safflower oil
2.5 tablespoon Sesame oil
8 cloves Garlic, peeled and very thinly sliced
4 cup Leeks, white part only, cut into fine julienne shreds

Directions

1
Using a sharp knife, trim the lamb of excess fat, gristle, and tendons. Remove any filmy skin.
2
Separate the muscles of the meat and cut across the grain into thin slices, approximately 1/6-inch wide and 1 1/2 inches long.
3
Place the lamb slices in a bowl. Add the soy sauce, rice wine, sugar, minced ginger, and cornstarch. Toss lightly to coat the meat evenly.
4
Cover the bowl with plastic wrap and refrigerate for 30 minutes to marinate.
5
Heat a wok or large skillet over high heat. Add 1/4 cup of the corn oil and heat until very hot (about 400F (204C)).
6
Add the marinated lamb slices to the hot oil. Stir-fry continuously, breaking up the slices, until the meat loses its red color and separates into individual pieces.
7
Remove the cooked lamb with a slotted spoon and drain in a colander. Set aside.
8
Clean out the skillet or wok thoroughly to remove any burnt bits.
9
Reheat the skillet over high heat. Add 1 tablespoon of corn oil and 1 tablespoon of sesame oil. Heat until shimmering.
10
Add the sliced garlic and julienned leeks. Stir-fry for about 1 1/2 minutes, or until the leeks are just tender but still crisp.
11
Return the cooked lamb to the skillet. Add the remaining sesame oil (if desired for extra flavor) or simply toss everything together lightly to combine and coat the lamb with the aromatics.
12
Transfer the mixture to a serving platter and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 667.4kcal

% Daily Value *
Total Fat 47.7g74%
Saturated Fat 20.4g102%
Cholesterol 220.2mg74%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 56.8g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, slice the lamb while it is partially frozen; this makes it much easier to cut thin, uniform slices against the grain.

Ensure your wok or skillet is smoking hot before adding the lamb to achieve a good sear and prevent steaming.

If you cannot find rice wine, dry sherry or a splash of dry white wine can be used as a substitute.

Serve immediately while hot. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet.

Keywords: lamb stir fry, leeks, ginger, soy sauce, quick dinner, asian inspired, wok cooking, marinated lamb, garlic, sesame oil, weeknight meal, tender meat, stir fry sauce, boneless leg of lamb

Read it online: https://www.chefs-mate.com/recipe/flash-cooked-lamb-with-leeks/