Goshen’s Glazed Lamb

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If you are looking for a good lamb recipe Goshen’s glazed lamb is a nice alternative to the average lamb dish. Goshen’s glazed lamb mixes the flavors of honey and lemon to make a classic stir-fry that will leave you and your friends breathless. If you are trying to impress that special someone, friends, or family, garnish Goshen’s glazed lamb with a fresh mixed salad to complete this wonderful dish.

Serves 4

Ingredients:

· 1 pound (about 454 grams) of boneless lean lamb

· 1 tablespoon(about 14.7 milliliters) peanut oil

· 6 ounces(about 171 grams) snow peas, trimmed

· 3 scallions sliced

· Juice of half a lemon

· 2 tablespoons (about 9.5 grams)of chopped fresh cilantro

· 1 tablespoon(about 4.7 grams) of sesame seeds

· 2 tablespoons(about 29.5 milliliters) of honey

Garnish ingredients:

· Pepper (and for seasoning in dish)

· Salt(and for seasoning in Dish)

· Cilantro sprigs

· Mixed salad

· Half a lemon, sliced

Directions:

Step 1: Get out a cutting board and use a meat cleaver to cut the lamb into thin strips. Then heat up a frying pan and add the oil. When the oil is hot stir-fry the lamb until browned all over and remove from frying pan and keep warm. Remember in Goshen’s glazed lamb to cook the lamb all the way through for health reasons.

Step 2: Then add in the snow peas and scallions to the hot frying pan and stir-fry for about 30 seconds. Return the lamb to the frying pan with the snow peas and add the honey, lemon juice, chopped cilantro, and sesame seeds and season as desired. Mix thoroughly and bring to a boil, then let simmer for 1 minute. Make sure the lamb is completely coated in the honey mixture. Serve and garnish Goshen’s glazed lamb with cilantro sprigs and mixed salad to enjoy a satisfyingly unique meal.

(Tip: this recipe works just as well with pork or chicken, if you use chicken use fresh basal instead of cilantro)

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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