Leg of Lamb with Sweet Chili Glaze

Leg of Lamb

Asian Style Leg of Lamb

This Leg of Lamb recipe is phenomenal and I’m not just saying that.  It’s got all of the flare and Sweet flavor that any Lamb recipe should have.  It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied.  Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together.  Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.

Leg of Lamb

4 to 6 lbs Leg of Lamb

The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast.  How is this achieved?  Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats.  Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming.  Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste.  In this recipe, I’ve chosen to use Wasabi and it really does the trick.  And, you don’t have to be afraid of using it either.  Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either.  In fact there is no spiciness left in the meat, whatsoever.  And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!

Be sure to check out my Garlic Crusted Rack of Lamb, my Grilled Lamb chops with Pesto or my pan seared and baked Rack of Lamb with Aju.

Leg of Lamb with Sweet Chili Glaze Ingredients:

1 Leg of Lamb, 4-6 lbs.

4 Garlic Cloves
1.5 oz Wasabi Paste
1 tbsp Balsamic Vinegar
1 tbsp Honey
1/2 tsp Anchovy Paste

Glaze
2 tbsp Garlic Bean Sauce
2 tbsp Hoisin Sauce
4 tbsp Sweet Chili Sauce

Garnish
2 tbsp Toasted Sesame Seeds
2 tbsp Fresh Mint, chopped
1/4 cup Pineapple, diced
1/4 cup Mango, diced

Follow the instructions in the Leg of lamb with Sweet Chili Glaze video tutorial and I’ll show you exactly how to make this recipe.

Grocery Shopping – Ingredients for Oriental Recipes

Oriental market Main Pic

Believe it or not, it’s so easy shopping for ingredients for Oriental recipes.  I’d dare say, it’s even fun.  You get so much culture in such a little place and sometimes its just really nice to get out of my comfort zone only to realize it can be just as comfortable somewhere else.

The folks at this 1st Oriental Market are amazing people.  They’re so eager to help with all your needs.  And I find that this is common just about anywhere I go when it comes to foreign food.  People like to share their experiences and culture.  I find that it isn’t any different here and the owner, Earl and his wife, make it a real pleasant experience.

Most Oriental Cooking, these days, is very simplified because almost all of the guess work has already been cut out for you.  I don’t have to make every individual sauce that is used to combine with other sauces to make one great recipe.  For example: when a recipe calls for Hoisin Sauce, you don’t have to make you’re own Hoisin Sauce from scratch(which would require several other ingredients), you just crack open a bottle.  And what about Plum Sauce… could you imagine having to make that beforehand too?  Both of these ingredients are in my Chinese Barbecue Sauce recipe, which only has 5 or 6 ingredients: Hoisin, Plum Sauce, Ketchup, Sugar, 5 spice powder etc., and that makes it really simple just buying each one of those premade bottles.  But, could you imagine having to make all of those ingredients as well?  You’d be making ingredients for your ingredients.

That being said, I would just like you to understand and realize that you don’t have to learn translations of ingredients you’ve probably never heard of in the first place.  Because, most of the basic ingredients I show you in this video are very versatile to most of the popular Americanized Oriental recipes that you’re likely familiar with anyway.

So get familiar with the few I show you now and I’ll introduce more as we go and you’ll be a pro before you know it!

Thai Red Curry Shrimp – Spicy Prawns Recipe

Thai Red Curry Shrimp Main pic

This Thai Red Curry Shrimp recipe was just the thing I needed to film this week. With Independence day just around the corner, I thought a spin on the traditional “Shrimp on the Barbee” was in order.  Though I pan fry in this video recipe, there’s no reason why you couldn’t take these straight to the grill after the Prawns are marinated.

I lucked out at the super market when I found these whole jumbo shrimp with heads.  That’s not normally how I buy them.  But they give that Awe and Wow effect when they’re served this way.  And just so you know, you don’t have to have whole jumbo’s .  Just use what you’ve got and what’s available.

Also, if curry and/or spicy shrimp recipes are you’re thing, you might want to check out the Curry Chicken Salad and the Firecracker Shrimp recipes I’ve listed below!

CLICK HERE for Curry Chicken Salad
CLICK HERE for Firecracker Shrimp

Thai Red Curry Shrimp Ingredients:

1 lbs Jumbo Shrimp, Whole (8 to 10)

MARINADE
2 Garlic Cloves, chopped
2 tbsp Thai Red Curry Paste
1/4 cup Fish Sauce
1 Lime, juiced
1 tsp Kosher Salt

Splash of Sherry or White Wine when cooking the shrimp (about 2 tbsp)

Topping
3 tbsp Butter, melted
2 tbsp Thai Red Curry Paste
1 tsp Fresh Thai Basil, chopped
1/2 tsp Red Chili Flakes

For the Topping, combine the melted butter with the curry paste, add a pinch of Kosher salt, the Chili flakes and chopped Basil.