Best Five Spice Lamb Recipes

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BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER



Braised Five-Spice Lamb Shanks With Soy and Ginger image

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

Juice from Slow-Braised Lamb Shanks, plus water or stockto make 1 cup
Meat from Slow-Braised Lamb Shanks
2 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon mirin or honey
2 teaspoons five-spice powder
3 bay leaves
Salt and freshly ground black pepper
2 cups bok choy, choppedinto bite-size pieces
2 tablespoons peanut or other oil
2 cups cooked rice
Chopped scallions for garnish

Steps:

  • Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
  • Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram

LAMB SHANKS IN FIVE SPICE, TAMARIND & GINGER



Lamb Shanks in Five Spice, Tamarind & Ginger image

This is adapted from Pamela Clark's Low Carb - Low Fat Cookbook. If this is diet food, please give me more. I served this with some steamed choy sum.

Provided by Latchy

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons five-spice powder
1 teaspoon dried chili pepper flakes
1 cinnamon stick
2 star anise
1/4 cup soy sauce (60ml)
1/2 cup rice wine (125ml) or 1/2 cup dry sherry (125ml)
2 tablespoons tamarind paste
2 tablespoons grated palm sugar or 2 tablespoons brown sugar
40 g grated ginger (8cm piece)
3 garlic cloves, chopped
1 red onion, finely diced
1 1/4 cups water
8 french trimmed lamb shanks (about 1.6kg)

Steps:

  • Preheat oven to moderate.
  • Dry fry, five spice, chili, cinnamon and star anise in a small saucepan until fragrant.
  • Then add soy sauce, wine, tamarind, sugar, ginger, garlic, onion and water and mix well.
  • Place lamb in a single layer in a large shallow baking dish and drizzle over the sauce mixture from the saucepan.
  • Bake covered in a moderate oven, turning the lamb occasionally for about 2 hours or until the meat is falling off the bone.
  • Remove lamb from the dish and keep warm while you skim any excess fat.
  • Strain the sauce into a small saucepan and boil for about 2 minutes. Put lamb onto serving plates and pour sauce over and serve with green steam vegetable.
  • If you are not on a diet serve with rice or mash potato.
  • This could also be made in a large dutch oven on top of the stove.

FIVE SPICE LAMB SHANK WITH TAMARIND AND GINGER



Five Spice Lamb Shank With Tamarind and Ginger image

This is a very healthy, yet delicious recipe. It is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, I just served it with bok choy and gai larn (also known as Chinese broccoli).

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 17

4 lamb shanks, or
8 french trimmed lamb shanks (these are smaller in size therefore you will need 2 per person)
1 cinnamon stick
1 teaspoon dried chili pepper flakes
1 1/2 teaspoons five-spice powder
2 star anise
1/2 cup chinese rice wine
50 ml soy sauce
2 tablespoons tamarind paste (I use TRS brand)
2 1/2 tablespoons brown sugar
3 teaspoons fresh ginger, grated
3 garlic cloves, chopped coarsely
1 cup water
600 g bok choy, ends chopped off
350 g gai lan, trimmed
1 1/2-2 teaspoons cornflour
1 tablespoon brown sugar, extra

Steps:

  • In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant.
  • Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug.
  • Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally.
  • Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone.
  • Boil or steam bok choy and gai larn separately until tender and drain.
  • When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens.
  • I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this.
  • This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender.
  • To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over.
  • As I stated earlier to up carbs just serve with some steamed basmati rice.

Nutrition Facts : Calories 1946.7, Fat 100.9, SaturatedFat 41.1, Cholesterol 726.3, Sodium 1479.3, Carbohydrate 21.6, Fiber 2, Sugar 16, Protein 217.5

FIVE SPICE LAMB BURGERS WITH PICKLED CUCUMBER RELISH AND FIVE SPICE AIOLI



Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli image

Provided by Roger Mooking

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1/2 cup mayonnaise
Juice of 1 lime
2 teaspoons five-spice powder
1 teaspoon coriander seeds
1 tablespoon vegetable oil
1/2 red onion, small diced
1 red finger chile, seeded and diced
1/4 cup white wine vinegar
1/4 cup sugar
1 English cucumber, seeded and diced
Kosher salt
1/2 bunch fresh mint, stemmed and coarsely chopped
2 pounds ground lamb
1 shallot, minced
1/2 tablespoon fresh ginger, minced
1 clove garlic, minced
1 egg yolk
1 tablespoon five spice powder
Kosher salt and freshly ground black pepper
4 buns, for service
1 ripe tomato, sliced

Steps:

  • For the aioli:
  • In a small bowl, mix together the mayonnaise, lime juice, and five-spice powder. Refrigerate the aioli until ready to use.
  • For the relish:
  • In a saute pan over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook, stirring frequently, until translucent. Stir in the chile and white wine vinegar, and then sprinkle over the sugar, stirring until it dissolves.
  • Add the cucumber to the pan, and cook for 5 to 7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt, and let the mixture cool.
  • Just before serving the relish, stir in the mint, and season with salt, to taste.
  • For the burgers:
  • Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb mixture into 4 (8-ounce) burger patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.
  • Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides, and cooked through. Remove the patties from the grill, and set aside. Place the buns on the grill, cut-side down, and toast until golden.
  • Put the lamb patties on the toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato.

GRILLED NEW ZEALAND LAMB RACK WITH FIVE SPICE ROOT VEGETABLE GRATIN AND STAR ANISE DEMI GLACE



Grilled New Zealand Lamb Rack with Five Spice Root Vegetable Gratin and Star Anise Demi Glace image

Provided by Ming Tsai

Categories     main-dish

Time 14h

Yield 4 servings

Number Of Ingredients 29

1 tablespoon black peppercorns, plus ground pepper
1/4 cup Dijon mustard
1/4 cup soy sauce
1/2 cup red wine
2 sprigs thyme
1/4 cup finely chopped garlic
1/2 cup canola oil
2 lamb racks, about 1 pound each, chine bone removed
2 tablespoons chopped chives, for garnish
1/2 cup fennel bulb, julienned
1 small onion, julienned
1 tablespoon minced garlic
1/2 cup parsnip, diced 1/4-inch
1/2 cup sweet potato, diced 1/4-inch
1/2 cup celery root, diced 1/4-inch
2 cups heavy cream
2 teaspoons five-spice powder
1/2 cup shredded gruyere cheese
Salt and black pepper
1 gallon good veal stock
4 sprigs thyme
1 cup red wine
1 cup sliced shallots
2 star anise
2 1/2 pounds veal bones
2 to 3 tablespoons olive oil
2 cups carrots, peeled and sliced
1 1/2 cups onions, roughly chopped
Water

Steps:

  • In a small dry skillet, heat the peppercorns over medium heat until fragrant, 4 to 6 minutes. Transfer to a pan large enough to hold the racks and add the mustard, soy sauce, red wine, thyme, garlic, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least 8 hours and preferably overnight. Prepare an outdoor grill or preheat the broiler. Season the lamb with the salt and pepper and grill over high heat, or broil, turning once, until brown and crisp, 12 to 15 minutes. Let rest 3 minutes before slicing.
  • Five Spice Root Vegetable Gratin: In a hot medium skillet, saute the fennel, onion and garlic until slightly translucent. Add the parsnip, sweet potato and celery root and sweat for about 4 minutes. Add the heavy cream and five-spice powder and simmer for about 10 minutes, until the vegetables are al dente. Season with salt and pepper. Portion the vegetable mix into 4 (4-ounce) oven-proof ramekins, and cover with the shredded cheese. Bake in a 350 degree oven for 10 minutes, or until the tops are brown and bubbly.
  • For the Star Anise Demi-Glace: In a medium stockpot, saute the shallots until well caramelized and deglaze with the red wine. Reduce the wine by 3/4, add the stock, thyme and star anise. Bring to a gentle simmer, and continue simmering for approximately 2 hours, until the stock is reduced by about 90 percent. Season with salt and pepper and strain.
  • For the Veal Stock: Put veal bones in a roasting pan and roast in a preheated 400 degree oven until brown. Add vegetables and oil and roast further until the vegetables are brown.
  • Transfer the contents of the pan into a large saucepan. Add 1 1/2 cups of water to the pan and reduce the liquid until almost evaporated. Repeat this process again.
  • Add 5 pints of water bring to a boil. Skim the top of any scum that rises. Leave to simmer, very gently, for 6 hours (adding more water if necessary).
  • Skim off the fat and strain the stock through a fine sieve or cheesecloth.
  • Plating: Cut each rack into double chops and arrange 3 double chops per plate around the gratin on each plate. Sauce with the demi-glace and serve garnished with chives.
  • Wine Suggestion: Honig, Cabernet Sauvignon, Napa Valley, 1997

BRAISED LAMB SHANKS WITH GINGER AND FIVE-SPICE



Braised Lamb Shanks with Ginger and Five-Spice image

Categories     Ginger     Lamb     Braise     Dinner     Meat     Lamb Shank     Spice     Fall     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

12 dried shiitake mushrooms
2 1/2 cups boiling water
1 3-inch-long piece fresh ginger, peeled, thickly sliced
3 garlic cloves, peeled
3/4 cup coarsely chopped fresh cilantro
4 1/2 tablespoons black bean garlic sauce*
6 teaspoons peanut oil
1 1/2 teaspoons Chinese five-spice powder**
6 large lamb shanks (about 1 pound each), excess fat trimmed
3/4 cup thinly sliced green onions
3/4 cup dry Sherry
Steamed white rice

Steps:

  • Place mushrooms in bowl. Pour boiling water over; let soak until mushrooms soften, at least 45 minutes and up to 4 hours. Strain mixture, reserving 1 1/2 cups soaking liquid. Cut stems from mushrooms and discard; thinly slice caps.
  • With food processor running, add ginger and garlic and finely chop. Add cilantro, black bean sauce, 2 teaspoons peanut oil, and five-spice powder. Process until paste forms, occasionally scraping down sides of work bowl. Using sharp knife, cut 5 small shallow slits into each lamb shank, spacing apart; rub generous 1 tablespoon black bean-cilantro paste into slits and all over surface of each shank. (Mushrooms and lamb shanks can be prepared 6 hours ahead. Cover mushrooms, soaking liquid and shanks separately and chill.)
  • Preheat oven to 325°F. Cut six 18-inch squares of aluminum foil; place on work surface. Place green onions and sliced mushroom caps in center of each foil square, dividing equally. Heat remaining 4 teaspoons peanut oil in heavy large skillet over medium-high heat. Working in batches, add lamb shanks and cook until brown on all sides, about 5 minutes per batch. Place 1 lamb shank atop green onions and mushrooms on each foil square.
  • Pour reserved mushroom soaking liquid and Sherry into same skillet. Boil until liquid is reduced to 3/4 cup, scraping up any browned bits from bottom of skillet, about 10 minutes. Spoon 2 tablespoons reduced liquid over each lamb shank, pulling up foil around shanks to prevent liquid from spilling out. Enclose shanks completely in foil, twisting foil to seal; place on large rimmed baking sheet.
  • Bake lamb shanks until very tender and meat almost falls off bones, about 2 hours. Open up foil packets; place each atop bowl of steamed rice, allowing diners to remove foil.
  • Available at Asian markets and in the Asian foods section of supermarkets. ** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.
  • ** A blend of ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.

BAKED FIVE SPICE LAMB CUTLETS



Baked Five Spice Lamb Cutlets image

Entered for safe-keeping for ZWT. From "Super Food Ideas" of September 2008, a popular Australian food magazine. Lamb is New Zealand's biggest export, and Asian-style cooking is also popular in New Zealand, so I am attributing this recipe to New Zealand. Serve with a crunchy Asian-style salad. The magazine suggested this as a dish a child could make.

Provided by KateL

Categories     Lamb/Sheep

Time 35m

Yield 12 cutlets, 4 serving(s)

Number Of Ingredients 7

1/2 cup dry whole grain breadcrumbs (preferably multigrain breadcrumbs)
1 tablespoon sesame seeds
2 teaspoons Chinese five spice powder
1 tablespoon fresh chives, finely chopped
1 egg, lightly whisked
12 lamb cutlets, trimmed
canola oil cooking spray

Steps:

  • Preheat oven to 180 degrees Celsius (350 Fahrenheit) for conventional oven, or 160 degrees Celsius (320 Fahrenheit) for convection or fan-forced ovens. Line a baking tray with baking paper.
  • Combine breadcrumbs, sesame seeds, five spice and chives in a large, shallow bowl. Season with salt and pepper.
  • Whisk egg in a bowl.
  • Dip lamb in egg, then breadcrumb mixture. Place on prepared tray. Spray cutlets lightly with oil.
  • Bake for 30 minutes or until browned and cooked through, turning halfway during cooking.

Nutrition Facts : Calories 80.9, Fat 3, SaturatedFat 0.7, Cholesterol 52.9, Sodium 109.3, Carbohydrate 9.7, Fiber 0.8, Sugar 0.9, Protein 3.7

FIVE-SPICE LAMB



FIVE-SPICE LAMB image

Categories     Marinade     Lamb     Vegetable     Stir-Fry     Quick & Easy

Yield 4 People

Number Of Ingredients 13

1.5 # lean boneless lamb (leg or tenderloin)
2 tsp Chinese five-spice powder
3 Tbs sunflower oil
1 ea red bell pepper, cored, seeded, and julienned
1 ea yellow or orange bell pepper, cored, seeded, and julinenned
4-6 ea scallions, thinly sliced on the bias
6 oz haricot verts or fine beans, cut into 1.5 inch lengths
2 Tbs quality soy sauce
4 Tbsp sherry (real sherry not the 'cooking' junk that isn't fit for cooking IMHO)
Salt and Pepper (to taste)
Chinese noodles, prepared ahead of time, ready to serve
GARNISH:
Some of the uncooked red and yellow pepper julienne, and fresh cilantro leaves

Steps:

  • 1. Cut the lamb into strips about 1.5 inches long, across the grain. Place in a bowl, add five-spice powder and .25 tsp salt, mix well and leave to marinate, covered, in a cool place for at least an hour and as long as 24 hours. 2. Heat half the oil in wok, swirling around until very hot (just begins to smoke a very little). Add lamb, stir-fry briskly for 3-4 minutes until almost cooked. Remove from pan with wok strainer and put in a heat proof bowl. 3. Add remaining oil to wok and when hot, add bell peppers and scallion. Stir-fry 2-3 minutes, then add beans, stir for about a minute. 4. Add soy sauce and sherry to wok and when hot, replace the lamb and any juices. Stir-fry 1-2 minutes until lamb is really hot again and thoroughly coated in sauce. Season to taste. 5. Serve with noodles, garnish with peppers and cilantro.

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