Twice-cooked Lamb

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 4
• 1 1/2 lbs lean boneless lamb loin
• 2 cups water
• 1 tablespoon soy sauce
• 1 slice ginger
• 2 star anise
• 3 tablespoons miso
• 3 tablespoons sriracha hot chili sauce
• 2 tablespoons dry sherry
• 1 tablespoon rice wine vinegar
• 1 teaspoon sugar
• 3 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon red pepper flakes
• 1 large onion, cut into slivers
• 1 cup sliced red bell pepper
• hot steamed rice

Recipe

• 1 in a large saucepan, place lamb, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
• 2 remove lamb from liquid and cool thorughly; then slice into thin medallions.
• 3 mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
• 4 stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and lamb slices, and cook for about 1 minute.
• 5 add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
• 6 add reserved miso sauce mixture and cook until heated through.
• 7 serve with steamed hot rice.