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November 2000 Issue
Ginger -- Zingiber officinale
by Rossana S. Tarantini
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Note: Please feel free to use the Measurement Conversions tool to convert any unfamiliar units in the recipes to those you are more comfortable using.

 

Leg of Lamb with Mustard Soy Sauce

  • 5 garlic cloves
  • Leg of lamb about 1 3/4 kg
  • 5 tablespoons Dijon mustard
  • 3 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 teaspoon salt
  • 1 teaspoon 5 pepper mixture, or freshly ground black pepper
  • 2 tablespoons sesame oil
  • 3 tablespoons rosemary leaves (crushed)
  • 2 teaspoons fresh ginger, finely chopped
Preheat the oven to 180°C or 350°F.

Cut the garlic into thin slices, then with a small sharp knife cut slits into the leg of lamb and insert the garlic into the slits. Mix the rest of the ingredients together and rub the mixture over the lamb. Place the lamb in the oven and baked for 1 1/2 hours, if you like it well done give it 1/2 an hour more. Remove from the oven and leave to rest in a warm place for 20 - 30 minutes, before carving.

I serve it with parsley potatoes and a vegetable mixture of fresh garden peas, small young carrots, sweet corn, and red paprika strips, half cooked and then brazed in butter until done, then served with freshly ground black pepper sprinkled over each portion.

 

 

Shoulder of Lamb with Chinese Herbs

  • 1 1/2 - 2 kg lamb shoulder, boned and rolled
  • 2 teaspoons salt
  • 1 teaspoon 5 pepper mixture
  • 3 tablespoons peanut oil
  • 20 garlic cloves, unpeeled
  • 1 tablespoon fresh ginger, finely chopped
  • 3 tablespoons shallots, cut into thin slices
  • 3 tablespoons Shaoxing rice wine, or dry sherry
  • 2 tablespoons light soy sauce
  • 1 tablespoon chili-bean sauce (This dark sauce, more like a paste made from soy beans, chili and other herbs, not to be mistaken with chili oil, can be bought in all Asian shopping centers in Europe.)
  • 475ml homemade chicken stock
  • 4 small fresh rosemary twigs
  • 3 fresh thyme twigs
  • 2 tablespoons fresh coriander, finely chopped
  • 2 tablespoons fresh chives, finely chopped
Preheat your oven to 190°C or 375°F.

Sprinkle the lamb evenly with salt and pepper.

Heat the oil in a large frying pan till it smokes slightly, reduce the heat and lay the lamb in the oil, browning it slowly on all sides for about 15 minutes. Then place it in a large casserole.

Pour some of the oil out of the frying pan, leaving just enough to be able to stir fry the other ingredients. Add the garlic, ginger and shallots, fry for 2 minutes. Place this mixture in the casserole, then pour in the rice wine, soy sauce, chili-bean sauce and the chicken stock.

Bring to a boil, add the rosemary and thyme, then place a well fitting lid on the casserole. Place the casserole in the oven and bake for 1 1/2 hours or until the lamb is tender. Remove from the oven and leave to rest at room temperature for 20 min before carving.

Remove the garlic from the casserole, and place it next to the lamb, skim the fat from the liquid in the casserole and reduce it by a third. Cut the lamb into slices and place on preheated plates, drape the garlic round the slices and pour the sauce over it. Dress with the coriander and chives, and serve.

I haven't tried this one yet, but it is next on my list. I will be serving it with freshly made Spaetzle (cut noodles), as lamb and garlic go very well with this south German pasta.

 

Well that's it for now, as they say in Germany "Prost", or as we Scots say "Slainte".

I imagine that's enough to keep you busy for over a month! See you next month and I expect to hear we've had a run on Ginger.

TTFN

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