Sheep Shit

Peking Lamb with Leeks:

6 oz. Lamb fillet, cut in broad slices
1/2 t. Baking soda
1 Egg white
1/4 t. Salt
2 t. Cornstarch
4 Garlic cloves, minced
1 t. Peanut oil
4 T. Shao Hsing (Chinese rice wine)
1 T. Brown bean sauce, mashed
1 t. Sugar
1/2 t. Monosodium glutamate
3 T. Meat stock
3 T. Rice wine vinegar
1 t. Sesame oil
2 t. Cornstarch
4 C. Vegetable oil, for deep frying, plus 1 T.
1 Leek, white and part of green thinly sliced
3 Dried red chili peppers
1/2 C. Dried black Chinese mushrooms, soaked 15 minutes in 1 cup boiling water, drained

In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours
Rinse lamb slices and dry well on paper towels
In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade
In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil
In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside
In first wok heat 4 cups oil over high heat to 375°F. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon
Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again
Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels
In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds
Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine
Bring liquids to a boil and remove from heat as soon as sauce begins to thicken
Serve immediately with rice

Mix together all of the ingredients except the lamb
Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9 by 13 pan works well)
Pour the marinade over the lamb. Cover and marinate in the refrigerator for 12 hours, turning occasionally
Start a fire in the grill and get the coals very warm but not flaming. Place lamb on grill about 3-4 inches from the coals. Cook 20 minutes on each side
After 10 minutes on the second side, start checking for doneness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink
When done, slice thin and serve

Place oven rack on center level. Heat oven to 500°F
Place the racks of lamb in a 14 by 12 by 2 inch roasting pan
Whisk together the oil, mustard, rosemary, salt and pepper in a small bowl. Coat both sides of the racks with the mixture
Pat on a layer of bread or cracker crumbs
Roast for 20 minutes for rare. Let stand 5 minutes before carving

Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach
Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon
Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour over the white wine
Add a little salt and pepper and leave to marinate for about 2 hours in a cool place, basting occasionally
Roast the lamb with the marinade, basting it frequently, in a warm oven 325°F until done
About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan
Reduce the gravy to half its original quantity by boiling vigorously
Carve the meat into thin slices and add the resulting juices to the marinade
Arrange the meat on a serving dish and keep warm
Remove the gravy from the heat, stir in cream and carefully reheat the sauce until it forms a medium-thick consistency
Pour the sauce over the lamb and keep warm

In a large skillet, brown lamb chops in butter
Add remaining ingredients; mix well. Reduce heat; cover and simmer for 20 to 25 minutes or until the meat is tender, turning once
To serve, spoon sauce over lamb

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