{"id":3599,"date":"2017-12-21T08:45:16","date_gmt":"2017-12-21T15:45:16","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=3599"},"modified":"2019-10-24T03:43:06","modified_gmt":"2019-10-24T09:43:06","slug":"leg-lamb-sweet-chili-glaze","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/leg-lamb-sweet-chili-glaze\/","title":{"rendered":"Leg of Lamb with Sweet Chili Glaze"},"content":{"rendered":"

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Asian Style Leg of Lamb<\/h1>\n

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.<\/p>\n

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4 to 6 lbs Leg of Lamb<\/h2>\n

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!<\/p>\n

Be sure to check out my Garlic Crusted Rack of Lamb<\/a>, my Grilled Lamb chops with Pesto<\/a> or my pan seared and baked Rack of Lamb with Aju<\/a>.<\/p>\n