Lamb Leg in Zhu Sauce
Main Dishes | Author's cuisine
⏳ Time
3 hours 20 minutes + 10 hours
🥕 Ingredients
18
🍽️ Servings
15
Description
A recipe by John Smith, the executive chef of a popular American restaurant.
Ingredients
- Lamb Neck Fillet - 6 lbs
- Salt - 1.1 oz
- Ground Black Pepper - 0.3 oz
- Vegetable Oil - 17 fl oz
- Smoked salt - 0.2 oz
- Spices - 1 tablespoon
- Chicken offal - 6.9 oz
- Duck wings - 3.5 oz
- Boneless Lamb Leg - 6.9 oz
- Water - 2 qt
- Leek - 0.8 oz
- Garlic - 0.8 oz
- Mirin - 6 fl oz
- Soy Sauce - 3 fl oz
- Thyme - 2½ g
- Dry White Wine - 2 fl oz
- Wheat Flour - 13½ g
- Corn Starch - 0.4 oz
Step by Step guide
Step 1
Rinse the chicken feet, wings, and lamb bones. Pat dry and coat them in flour.
Step 2
Preheat the oven to 410°F.
Step 3
Place the floured ingredients on a baking sheet and bake in the oven until golden brown.
Step 4
Rinse and chop the leek into random pieces. Add it to the legs, wings, and bones for 5 minutes.
Step 5
Remove the baking tray from the oven, transfer all the contents to a pot, and cover with water. Add wine, mirin sauce, and soy sauce.
Step 6
Place over low heat and simmer for 10 hours.
Step 7
Strain the sauce and add the cornstarch mixed with water. Season with salt and pepper. The lamb stew is ready.
Step 8
Rub the leg of lamb with salt and ground pepper. Leave it overnight.
Step 9
Prepare the marinade. Combine vegetable oil, garlic, thyme, paprika, and grill seasoning, then blend until smooth.
Step 10
Coat the leg with the prepared marinade and let it sit in a warm place for 5 to 6 hours.
Step 11
Then tightly wrap it in plastic wrap to ensure there are no gaps, and place it in the oven at 212°F for 3 hours.
Step 12
Check the meat for doneness occasionally: it should easily pull away from the bone and be tender.
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