"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, January 8, 2011

Hawaiian Lamb Sliders W/hoisin-sauce

These cute little sliders are a fun twist on the Hawaiian combination of pork and pineapple. The prosciutto wraps wonderfully around grilled pineapple and the hoisin-soy glaze adds a subtle layer of flavor along with the wasabi mayonnaise


  • 2 T. hoisin sauce
  • 2 T. soy sauce
  • 1 T. honey
  • 1 T. Sriracha hot sauce
  • 1 (8-ounce) can pineapple rings in juice
  • Around 1 pound ground lamb
  • salt and freshly ground peppershopping list
  • 4 slices prosciutto
  • 1/3 cup mayonnaise
  • wasabi, to taste
  • Hawaiian sweet rollstoasted on the grill
  • How to make it

    • Make the hoisin-soy glaze: In a small bowl, combine hoisin sauce, soy sauce, honey, Sriracha and 1 Tablespoon of pineapple juice, reserving pineapple rings for later. Whisk together until combined.
    • Mix mayonnaise with about 1 1/2 teaspoons of ready-made wasabi and set aside.
    • Make the burgers: Prepare grill to medium-high heat, or preheat broiler. In a medium bowl, add lamb, salt, pepper and 3 tablespoons of hoisin-soy glaze, reserving remaining glaze. Gently mix to combine, and form into miniature patties for sliders.
    • Drain pineapple rings and set on a plate, ready for the grill.
    • Same with Hawaiian sweet rolls. Slice sets of three in half, ready to toast on the grill over indirect heat.
    • Cook lamb patties on grill or in broiler 2 minutes per side, longer depending on desired doneness. TOP LAMB PATTIES WITH HOISIN-SOY GLAZE 1 MINUTE BEFORE YOU FINISH COOKING. Put pineapple slices on grill during the last 2 minutes of grilling patties along with the buns.
    • ASSEMBLE: Cut pineapple slices into 4 sections and wrap each section with a strip of prosciutto. Put mayonnaise mixture on bottom buns, then lamb patty, 2 sections of pineapple wrapped in prosciutto, then top bun.

hoisin-glazed australian lamb shoulder chops

with stir-fry noodles

Hoisin-glazed Australian Lamb Shoulder Chops with Stir-fry Noodles

  • 8 Australian lamb shoulder chops, trimmed
  • 2-3 tablespoons hoisin sauce
  • 1-2 tablespoons peanut or vegetable oil
  • ¼ cup dry sherry or rice wine
  • ¼ cup orange juice
  • ¼ cup beef stock or water
  • 2 tablespoons soy sauce
  • 1 tablespoon ginger, finely chopped
  • 1 clove garlic, chopped
  • 1 teaspoon peanut or vegetable oil
  • 7 ounce package rice noodles
  • 8 stalks asparagus, ends trimmed and sliced
  • ½ pound snap peas or preferred vegetables

  1. Soak the noodles according to directions on packet, drain and rinse well. Set aside.
  2. Brush the lamb generously with the hoisin sauce. Heat the oil in a heavy-based pan large enough to hold the chops in a single layer, on medium high. Add the chops and cook for 2 minutes each side to brown. Add the sauce ingredients, reduce the heat to low and simmer the chops, turning regularly, for about 8-10 minutes or until cooked as preferred. Add additional stock or sherry if sauce becomes too thick.
  3. While chops are cooking, add the oil to a wok or nonstick frying pan over high heat, and stir-fry the asparagus and peas for 1-2 minutes until tender-crisp. Add the noodles and stir-fry just to heat through. Transfer stir-fry immediately to warm plates, top with the lamb and spoon over the sauce.

Lamb with hoisin sauce and noodles

A jar of hoisin sauce is a great thing to have in the fridge, but you need to add things to it to round out the flavour.
Serves 4 (doubles or halves easily).
Olive or vegetable oil
454g (1lb) of lamb pieces, cut into strips
1 red chilli, deseeded and sliced
2 tbsps of hoisin sauce
1 teaspoon of soy sauce
2 tablespoons of rice vinegar
12 mange toute
Mint leaves, chopped
1/4 cucumber, cut into thin strips, skin on


1. Mix the hoisin sauce, soy sauce and rice vinegar together.  Fry the lamb strips in the olive oil, add the chilli and fry for 30 seconds, add the mange toute and fry for a minute. add the hoisin sauce mixture and stir fry, turning the meat in the sauce. Top with the mint leaves and serve with cucumber strips and rice or noodles.

Recipe note: You can use cooked turkey instead of lamb - just heat the turkey through in a wok or non-stick frying pan with a little vegetable or olive oil until it is hot, add the chilli and some mange toute, stir fry for 30 seconds, add the hoisin mixture, stir to coat the turkey and when everything is hot, serve it with rice or noodles. Don't serve the mint leaves or cucumber strips as they won't work with the flavour of turkey.

Mange Tout
From the French words mange (meaning eat) and tout (meaning all), the flat pods of mange tout are eaten whole. They are actually young peas still in the pod and picked before they have a chance to develop.
Seasonal availability: All year.
Uses: Delicious blanched and tossed in salad dressing, or steamed or stir-fried and served hot, they are extremely versatile. They can also be eaten raw in salads.
To store: Best eaten fresh, they can be kept in the fridge for a day.
To prepare: Top and tail the pods. Leave whole or slice, according to your recipe.
To cook: Cook in a steamer for 5-10 minutes or stir-fry until they are tender but still have some 'bite'. They can also be boiled in salted water for 2 minutes.