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.

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.

Easy Egg Noodle Lasagna

One of the things I’ve always loved about Lasagna is the layers of flavor stacked into the noodles. I’m a big tomato and cheese fan so, much like pizza, this dish always hit home for me. The thing I don’t care for so much, about a traditional lasagna recipe, is the fact that it takes so long to make. This Egg Noodle Lasagna is a wonderful recipe that knocks out almost half of the normal cooking time so, you can enjoy more eating instead of waiting eat. And this recipe is just bursting with flavor as well. Plus, it’s smothered and baked with cheese and has all of the other great ingredients that make any Lasagna so heavenly when it hits your pallet.

Egg Noodle Lasagna Ingredients:

1/2 lbs Ground Beef
1/2 lbs Italian Sausage (Mild or Hot)
1 tsp Anise
1 can Stewed Tomatoes, chopped Italian Herb
1 Can Tomato Sauce
1 tbsp Brown Sugar
1 tsp Black Pepper
1 1/2 tbsp Italian Seasoning
1 tbsp Oregano
1/4 tsp Onion Powder
2 Garlic Cloves, chopped
1 Green Onion, chopped
1 cup Ricotta Cheese
1/2 cup Heavy Cream
1/4 cup Parmesan Cheese
12 oz Egg Noodle, Cooked
1 cup Mozzarella Cheese, grated
8 basil Leaves
Olive Oil and Salt for the noodles and Boiling water