This is a good way to use up "excess", "far too sweet" Gianduja (chocolate with hazelnut) after the festive season.
 |
| Lamb in Gianduja sauce |
1. Season lamb leg
pieces with soy sauce, 5 spices powder, salt, liqueur and cornstarch.
2. Gently sweat red
onion, garlic, ginger in olive oil until light golden. Turn to high heat, add
in lamb pieces, sear until both sides brown.
3. Add a cup of water,
season with soy sauce, 5 spices powder, and enough pieces of Gianduja
to enrich and thicken the sauce.
No comments:
Post a Comment