This has got to be the most delish, succulant lamb. Best of all it
only takes 30 minutes.

Lamb Grill For Two

      Yield: 2 Servings

      1 T  low-sodium soy sauce
      2 t  sesame oil
      1    green onion,chopped
      1    garlic clove,minced
      2 t  gingerroot,minced
    1/4 t  pepper
      4    lamb loin chops (8 oz)
      1    salt

In shallow dish, whisk together soy sauce, oil, onion, garlic,
ginger and pepper. Add lamb, turning to coat; let stand for 10
minutes.

Reserving marinade, place lamb on greased grill over medium-high
heat; cover and cook, basting with marinade, for 5-7 minutes on each
side for medium-rare or until desired doneness. Season with salt to
taste.

Serve with sauted zucchini slices and sweet potatoes.

If you loved this try looking at my blog for other recipes.

WWW.ILUVALLFOOD.BLOGSPOT.COM

gabagoul@gmail.com  wrote  on Sat, 11 Aug 2007 13:51:30 -0700:

 g> Lamb Grill For Two

 g>       Yield: 2 Servings

 g>       1 T  low-sodium soy sauce
 g>       2 t  sesame oil
 g>       1    green onion,chopped
 g>       1    garlic clove,minced
 g>       2 t  gingerroot,minced
 g>     1/4 t  pepper
 g>       4    lamb loin chops (8 oz)
 g>       1    salt

 g> In shallow dish, whisk together soy sauce, oil, onion,
 g> garlic, ginger and pepper. Add lamb, turning to coat; let
 g> stand for 10 minutes.

 g> Reserving marinade, place lamb on greased grill over
 g> medium-high heat; cover and cook, basting with marinade, for
 g> 5-7 minutes on each side for medium-rare or until desired
 g> doneness. Season with salt to taste.

 g> Serve with sauted zucchini slices and sweet potatoes.

 g> If you loved this try looking at my blog for other recipes.

Why is this recipe being hawked around many Asian food groups? 
It's good enough perhaps but is it to draw attention to the 
blog?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: 
not.jim.silverton.at.verizon.not

Quoting from message <ATpvi.296$%55.274@trnddc04>
 posted on 11 Aug 2007 by James Silverton
 I would like to add:

> Why is this recipe being hawked around many Asian food groups?
> It's good enough perhaps but is it to draw attention to the
> blog?

I'm assuming it's from the same/similar source as the one which is 
deluging uk.food+drink.misc with umpteen recipes, which I don't see as 
ISP filters them out.

-- 
..ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at 
..Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html 
StrongArm  Under construction, FAQ, recipes, tips, booklist, links
..RISC PC.  Questions and suggestions please, email or to the newsgroup

On 11 Aug, 23:39, Elaine Jones  wrote:
> Quoting from message <ATpvi.296$%55.274@trnddc04>
>  posted on 11 Aug 2007 by James Silverton
>  I would like to add:
>
> > Why is this recipe being hawked around many Asian food groups?
> > It's good enough perhaps but is it to draw attention to the
> > blog?
>
> I'm assuming it's from the same/similar source as the one which is
> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
> ISP filters them out.
>
> --
> .ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at
> .Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html
> StrongArm  Under construction, FAQ, recipes, tips, booklist, links
> .RISC PC.  Questions and suggestions please, email or to the newsgroup

why use low sodium soy, then add salt? Obviously a recipe for people
who don't cook? And wouldn't it be pork rather than lamb?
Wazza

"wazza"  wrote in message 
news:1186950691.567687.315940@b79g2000hse.googlegroups.com...
> On 11 Aug, 23:39, Elaine Jones  wrote:
>> Quoting from message <ATpvi.296$%55.274@trnddc04>
>>  posted on 11 Aug 2007 by James Silverton
>>  I would like to add:
>>
>> > Why is this recipe being hawked around many Asian food groups?
>> > It's good enough perhaps but is it to draw attention to the
>> > blog?
>>
>> I'm assuming it's from the same/similar source as the one which is
>> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
>> ISP filters them out.
>
> why use low sodium soy, then add salt? Obviously a recipe for people
> who don't cook? And wouldn't it be pork rather than lamb?
> Wazza

I wonder if someone originally saw light soy sauce, and thought that meant 
low sodium (as opposed to dark soy)... and lamb is used in some areas of 
China (where there is a Moslem minority, or even a majority, like in 
Xinjiang province), just not as much as pork.  But yeah, this recipe is 
everywhere, it seems.

I have some Xinjiang and northern Chinese lamb recipes if anyone is 
interested... to me they are more interesting than this "best lamb dish I 
ever had."  :)

Wacky stuff...

Judy B - Rochester, NY, US

On 12 Aug, 22:57, "Judy Bolton"  wrote:
> "wazza"  wrote in message
>
> news:1186950691.567687.315940@b79g2000hse.googlegroups.com...
>
>
>
>
>
> > On 11 Aug, 23:39, Elaine Jones  wrote:
> >> Quoting from message <ATpvi.296$%55.274@trnddc04>
> >>  posted on 11 Aug 2007 by James Silverton
> >>  I would like to add:
>
> >> > Why is this recipe being hawked around many Asian food groups?
> >> > It's good enough perhaps but is it to draw attention to the
> >> > blog?
>
> >> I'm assuming it's from the same/similar source as the one which is
> >> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
> >> ISP filters them out.
>
> > why use low sodium soy, then add salt? Obviously a recipe for people
> > who don't cook? And wouldn't it be pork rather than lamb?
> > Wazza
>
> I wonder if someone originally saw light soy sauce, and thought that meant
> low sodium (as opposed to dark soy)... and lamb is used in some areas of
> China (where there is a Moslem minority, or even a majority, like in
> Xinjiang province), just not as much as pork.  But yeah, this recipe is
> everywhere, it seems.
>
> I have some Xinjiang and northern Chinese lamb recipes if anyone is
> interested... to me they are more interesting than this "best lamb dish I
> ever had."  :)
>
> Wacky stuff...
>
> Judy B - Rochester, NY, US- Hide quoted text -
>
> - Show quoted text -

I though light soy was saltier than dark?
Thanks for info on lamb dishes in China.
W

"wazza"  wrote in message 
news:1186963776.992703.139380@o61g2000hsh.googlegroups.com...
> On 12 Aug, 22:57, "Judy Bolton"  wrote:
>> "wazza"  wrote in message
>>
>> news:1186950691.567687.315940@b79g2000hse.googlegroups.com...
>>
>>
>>
>>
>>
>> > On 11 Aug, 23:39, Elaine Jones  wrote:
>> >> Quoting from message <ATpvi.296$%55.274@trnddc04>
>> >>  posted on 11 Aug 2007 by James Silverton
>> >>  I would like to add:
>>
>> >> > Why is this recipe being hawked around many Asian food groups?
>> >> > It's good enough perhaps but is it to draw attention to the
>> >> > blog?
>>
>> >> I'm assuming it's from the same/similar source as the one which is
>> >> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
>> >> ISP filters them out.
>>
>> > why use low sodium soy, then add salt? Obviously a recipe for people
>> > who don't cook? And wouldn't it be pork rather than lamb?
>> > Wazza
>>
>> I wonder if someone originally saw light soy sauce, and thought that 
>> meant
>> low sodium (as opposed to dark soy)... and lamb is used in some areas of
>> China (where there is a Moslem minority, or even a majority, like in
>> Xinjiang province), just not as much as pork.  But yeah, this recipe is
>> everywhere, it seems.
>>
>> I have some Xinjiang and northern Chinese lamb recipes if anyone is
>> interested... to me they are more interesting than this "best lamb dish I
>> ever had."  :)
>>
>> Wacky stuff...
>>
>> Judy B - Rochester, NY, US- Hide quoted text -
>>
>> - Show quoted text -
>
> I though light soy was saltier than dark?
> Thanks for info on lamb dishes in China.
> W
>

Oh, yes, light soy is saltier (well, I think Japanese dark soy is less salty 
than Japanese light soy, but Chinese dark soy is pretty damned salty, too), 
but I think many people are under the impression that it's less salty due to 
its name... since "light" is hawked so much now for less fat (in N. America, 
anyway), I think some people believe the 'light' implies lighter in 
whatever - sodium, salt flavor, fat, whatever.  I wasn't very clear, sorry! 
Heck, I have just confused myself for the moment!  :)

Also, here is a recipe for Turfan Lamb, which is pretty tasty.  Chinese, 
yes, but western Chinese!

Judy B - Rochester, NY, US

TURFAN LAMB

1 cup water
2 tablespoons vegetable oil
1 tablespoon lemon juice
2 tablespoons ground coriander seed
1 tablespoon fennel seeds
1 teaspoon crushed dried red chile pepper
1/4 cup soy sauce
1 pinch ground cinnamon
1 pound lamb stew meat, cut into thin 1-inch by 1/2-inch slices

Combine all ingredients and marinate the lamb for several hours.

Preheat the oven to 350 degrees F. Remove the lamb from the marinade, drain 
most of the liquid but let the spices remain on the meat.

Spread the lamb pieces on a cookie sheet and roast for 15-20 minutes, until 
the outside of the meat is slightly crispy.

Garnish with additional ground coriander and whole fennel seeds before 
serving if desired. Serve with warm pita or lavash bread.

Yield: 2 servings

On 13 Aug, 14:13, "Judy Bolton"  wrote:
> "wazza"  wrote in message
>
> news:1186963776.992703.139380@o61g2000hsh.googlegroups.com...
>
>
>
>
>
> > On 12 Aug, 22:57, "Judy Bolton"  wrote:
> >> "wazza"  wrote in message
>
> >>news:1186950691.567687.315940@b79g2000hse.googlegroups.com...
>
> >> > On 11 Aug, 23:39, Elaine Jones  wrote:
> >> >> Quoting from message <ATpvi.296$%55.274@trnddc04>
> >> >>  posted on 11 Aug 2007 by James Silverton
> >> >>  I would like to add:
>
> >> >> > Why is this recipe being hawked around many Asian food groups?
> >> >> > It's good enough perhaps but is it to draw attention to the
> >> >> > blog?
>
> >> >> I'm assuming it's from the same/similar source as the one which is
> >> >> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
> >> >> ISP filters them out.
>
> >> > why use low sodium soy, then add salt? Obviously a recipe for people
> >> > who don't cook? And wouldn't it be pork rather than lamb?
> >> > Wazza
>
> >> I wonder if someone originally saw light soy sauce, and thought that
> >> meant
> >> low sodium (as opposed to dark soy)... and lamb is used in some areas of
> >> China (where there is a Moslem minority, or even a majority, like in
> >> Xinjiang province), just not as much as pork.  But yeah, this recipe is
> >> everywhere, it seems.
>
> >> I have some Xinjiang and northern Chinese lamb recipes if anyone is
> >> interested... to me they are more interesting than this "best lamb dish I
> >> ever had."  :)
>
> >> Wacky stuff...
>
> >> Judy B - Rochester, NY, US- Hide quoted text -
>
> >> - Show quoted text -
>
> > I though light soy was saltier than dark?
> > Thanks for info on lamb dishes in China.
> > W
>
> Oh, yes, light soy is saltier (well, I think Japanese dark soy is less salty
> than Japanese light soy, but Chinese dark soy is pretty damned salty, too),
> but I think many people are under the impression that it's less salty due to
> its name... since "light" is hawked so much now for less fat (in N. America,
> anyway), I think some people believe the 'light' implies lighter in
> whatever - sodium, salt flavor, fat, whatever.  I wasn't very clear, sorry!
> Heck, I have just confused myself for the moment!  :)
>
> Also, here is a recipe for Turfan Lamb, which is pretty tasty.  Chinese,
> yes, but western Chinese!
>
> Judy B - Rochester, NY, US
>
> TURFAN LAMB
>
> 1 cup water
> 2 tablespoons vegetable oil
> 1 tablespoon lemon juice
> 2 tablespoons ground coriander seed
> 1 tablespoon fennel seeds
> 1 teaspoon crushed dried red chile pepper
> 1/4 cup soy sauce
> 1 pinch ground cinnamon
> 1 pound lamb stew meat, cut into thin 1-inch by 1/2-inch slices
>
> Combine all ingredients and marinate the lamb for several hours.
>
> Preheat the oven to 350 degrees F. Remove the lamb from the marinade, drain
> most of the liquid but let the spices remain on the meat.
>
> Spread the lamb pieces on a cookie sheet and roast for 15-20 minutes, until
> the outside of the meat is slightly crispy.
>
> Garnish with additional ground coriander and whole fennel seeds before
> serving if desired. Serve with warm pita or lavash bread.
>
> Yield: 2 servings- Hide quoted text -
>
> - Show quoted text -

would have thought lamb stew meat inappropriate, needs long slow
cooking?
Just a thought, are ovens common in China (maybe now, but pre-
revolution?)
Looks like a bbq/chargrill recipe with a different lamb cut?
W

"wazza"  wrote in message 
news:1187130668.137156.238850@g4g2000hsf.googlegroups.com...
> On 13 Aug, 14:13, "Judy Bolton"  wrote:
>> "wazza"  wrote in message
>>

>>
>> >> Judy B - Rochester, NY, US- Hide quoted text -
>>
>> >> - Show quoted text -
>>
>> > I though light soy was saltier than dark?
>> > Thanks for info on lamb dishes in China.
>> > W
>>
>> Oh, yes, light soy is saltier (well, I think Japanese dark soy is less 
>> salty
>> than Japanese light soy, but Chinese dark soy is pretty damned salty, 
>> too),
>> but I think many people are under the impression that it's less salty due 
>> to
>> its name... since "light" is hawked so much now for less fat (in N. 
>> America,
>> anyway), I think some people believe the 'light' implies lighter in
>> whatever - sodium, salt flavor, fat, whatever.  I wasn't very clear, 
>> sorry!
>> Heck, I have just confused myself for the moment!  :)
>>
>> Also, here is a recipe for Turfan Lamb, which is pretty tasty.  Chinese,
>> yes, but western Chinese!
>>
>> Judy B - Rochester, NY, US
>>
>> TURFAN LAMB
>>
>> 1 cup water
>> 2 tablespoons vegetable oil
>> 1 tablespoon lemon juice
>> 2 tablespoons ground coriander seed
>> 1 tablespoon fennel seeds
>> 1 teaspoon crushed dried red chile pepper
>> 1/4 cup soy sauce
>> 1 pinch ground cinnamon
>> 1 pound lamb stew meat, cut into thin 1-inch by 1/2-inch slices
>>
>> Combine all ingredients and marinate the lamb for several hours.
>>
>> Preheat the oven to 350 degrees F. Remove the lamb from the marinade, 
>> drain
>> most of the liquid but let the spices remain on the meat.
>>
>> Spread the lamb pieces on a cookie sheet and roast for 15-20 minutes, 
>> until
>> the outside of the meat is slightly crispy.
>>
>> Garnish with additional ground coriander and whole fennel seeds before
>> serving if desired. Serve with warm pita or lavash bread.
>>
>> Yield: 2 servings- Hide quoted text -
>>
>> - Show quoted text -
>
> would have thought lamb stew meat inappropriate, needs long slow
> cooking?
> Just a thought, are ovens common in China (maybe now, but pre-
> revolution?)
> Looks like a bbq/chargrill recipe with a different lamb cut?
> W
>

I doubt ovens were very common in the majority of China - not very fuel 
efficient for their situation.  This dish, however, is a Central Asian dish, 
but still a Chinese dish as it's found in western China.  So, I believe this 
recipe would be something you might find plopped into a version of a 
tandoor.  But I do agree, it's really well suited for a grill (or a real 
tandoor).

This is also geared towards a North American audience, although could our 
lamb stew meat be that different than yours, if at all?  I thought it was 
pretty good, and not as fatty as other cuts (although I think lamb fat 
tastes better than the meat sometimes!).

Judy B

On 15 Aug, 00:54, "Judy Bolton"  wrote:
> "wazza"  wrote in message
>
> news:1187130668.137156.238850@g4g2000hsf.googlegroups.com...
>
>
>
>
>
> > On 13 Aug, 14:13, "Judy Bolton"  wrote:
> >> "wazza"  wrote in message
>
> >> >> Judy B - Rochester, NY, US- Hide quoted text -
>
> >> >> - Show quoted text -
>
> >> > I though light soy was saltier than dark?
> >> > Thanks for info on lamb dishes in China.
> >> > W
>
> >> Oh, yes, light soy is saltier (well, I think Japanese dark soy is less
> >> salty
> >> than Japanese light soy, but Chinese dark soy is pretty damned salty,
> >> too),
> >> but I think many people are under the impression that it's less salty due
> >> to
> >> its name... since "light" is hawked so much now for less fat (in N.
> >> America,
> >> anyway), I think some people believe the 'light' implies lighter in
> >> whatever - sodium, salt flavor, fat, whatever.  I wasn't very clear,
> >> sorry!
> >> Heck, I have just confused myself for the moment!  :)
>
> >> Also, here is a recipe for Turfan Lamb, which is pretty tasty.  Chinese,
> >> yes, but western Chinese!
>
> >> Judy B - Rochester, NY, US
>
> >> TURFAN LAMB
>
> >> 1 cup water
> >> 2 tablespoons vegetable oil
> >> 1 tablespoon lemon juice
> >> 2 tablespoons ground coriander seed
> >> 1 tablespoon fennel seeds
> >> 1 teaspoon crushed dried red chile pepper
> >> 1/4 cup soy sauce
> >> 1 pinch ground cinnamon
> >> 1 pound lamb stew meat, cut into thin 1-inch by 1/2-inch slices
>
> >> Combine all ingredients and marinate the lamb for several hours.
>
> >> Preheat the oven to 350 degrees F. Remove the lamb from the marinade,
> >> drain
> >> most of the liquid but let the spices remain on the meat.
>
> >> Spread the lamb pieces on a cookie sheet and roast for 15-20 minutes,
> >> until
> >> the outside of the meat is slightly crispy.
>
> >> Garnish with additional ground coriander and whole fennel seeds before
> >> serving if desired. Serve with warm pita or lavash bread.
>
> >> Yield: 2 servings- Hide quoted text -
>
> >> - Show quoted text -
>
> > would have thought lamb stew meat inappropriate, needs long slow
> > cooking?
> > Just a thought, are ovens common in China (maybe now, but pre-
> > revolution?)
> > Looks like a bbq/chargrill recipe with a different lamb cut?
> > W
>
> I doubt ovens were very common in the majority of China - not very fuel
> efficient for their situation.  This dish, however, is a Central Asian dish,
> but still a Chinese dish as it's found in western China.  So, I believe this
> recipe would be something you might find plopped into a version of a
> tandoor.  But I do agree, it's really well suited for a grill (or a real
> tandoor).
>
> This is also geared towards a North American audience, although could our
> lamb stew meat be that different than yours, if at all?  I thought it was
> pretty good, and not as fatty as other cuts (although I think lamb fat
> tastes better than the meat sometimes!).
>
> Judy B- Hide quoted text -
>
> - Show quoted text -

if lamb means meat under one year old, I doubt whether it has had time
to become tough. Lamb should be pretty tender, especially if grass
fed. Unfortunately, much of the supermarket meat in the UK is not to a
good standard (taste wise and texture wise).
Your observation/experience about the fat is interesting. The fat will
be responsible for much of the flavour in meat, and will contribute
more on cooking, especially at high temperatures, when it breaks down
(chemically) to form other flavours. I am of the opinion that we
should eat meat fat for flavour, just not too much!
cheers
Wazza

gabagoul@gmail.com  wrote  on Sat, 11 Aug 2007 13:51:30 -0700:

 g> Lamb Grill For Two

 g>       Yield: 2 Servings

 g>       1 T  low-sodium soy sauce
 g>       2 t  sesame oil
 g>       1    green onion,chopped
 g>       1    garlic clove,minced
 g>       2 t  gingerroot,minced
 g>     1/4 t  pepper
 g>       4    lamb loin chops (8 oz)
 g>       1    salt

 g> In shallow dish, whisk together soy sauce, oil, onion,
 g> garlic, ginger and pepper. Add lamb, turning to coat; let
 g> stand for 10 minutes.

 g> Reserving marinade, place lamb on greased grill over
 g> medium-high heat; cover and cook, basting with marinade, for
 g> 5-7 minutes on each side for medium-rare or until desired
 g> doneness. Season with salt to taste.

 g> Serve with sauted zucchini slices and sweet potatoes.

 g> If you loved this try looking at my blog for other recipes.

Why is this recipe being hawked around many Asian food groups? 
It's good enough perhaps but is it to draw attention to the 
blog?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations: 
not.jim.silverton.at.verizon.not

Quoting from message <ATpvi.296$%55.274@trnddc04>
 posted on 11 Aug 2007 by James Silverton
 I would like to add:

> Why is this recipe being hawked around many Asian food groups?
> It's good enough perhaps but is it to draw attention to the
> blog?

I'm assuming it's from the same/similar source as the one which is 
deluging uk.food+drink.misc with umpteen recipes, which I don't see as 
ISP filters them out.

-- 
..ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at 
..Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html 
StrongArm  Under construction, FAQ, recipes, tips, booklist, links
..RISC PC.  Questions and suggestions please, email or to the newsgroup

On 11 Aug, 23:39, Elaine Jones  wrote:
> Quoting from message <ATpvi.296$%55.274@trnddc04>
>  posted on 11 Aug 2007 by James Silverton
>  I would like to add:
>
> > Why is this recipe being hawked around many Asian food groups?
> > It's good enough perhaps but is it to draw attention to the
> > blog?
>
> I'm assuming it's from the same/similar source as the one which is
> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
> ISP filters them out.
>
> --
> .ElaineJ.  Home Pages and FAQ of uk.food+drink.indian can be viewed at
> .Virtual.  http://www.users.zetnet.co.uk/ejones/ufdi/index.html
> StrongArm  Under construction, FAQ, recipes, tips, booklist, links
> .RISC PC.  Questions and suggestions please, email or to the newsgroup

why use low sodium soy, then add salt? Obviously a recipe for people
who don't cook? And wouldn't it be pork rather than lamb?
Wazza

"wazza"  wrote in message 
news:1186950691.567687.315940@b79g2000hse.googlegroups.com...
> On 11 Aug, 23:39, Elaine Jones  wrote:
>> Quoting from message <ATpvi.296$%55.274@trnddc04>
>>  posted on 11 Aug 2007 by James Silverton
>>  I would like to add:
>>
>> > Why is this recipe being hawked around many Asian food groups?
>> > It's good enough perhaps but is it to draw attention to the
>> > blog?
>>
>> I'm assuming it's from the same/similar source as the one which is
>> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
>> ISP filters them out.
>
> why use low sodium soy, then add salt? Obviously a recipe for people
> who don't cook? And wouldn't it be pork rather than lamb?
> Wazza

I wonder if someone originally saw light soy sauce, and thought that meant 
low sodium (as opposed to dark soy)... and lamb is used in some areas of 
China (where there is a Moslem minority, or even a majority, like in 
Xinjiang province), just not as much as pork.  But yeah, this recipe is 
everywhere, it seems.

I have some Xinjiang and northern Chinese lamb recipes if anyone is 
interested... to me they are more interesting than this "best lamb dish I 
ever had."  :)

Wacky stuff...

Judy B - Rochester, NY, US

On 12 Aug, 22:57, "Judy Bolton"  wrote:
> "wazza"  wrote in message
>
> news:1186950691.567687.315940@b79g2000hse.googlegroups.com...
>
>
>
>
>
> > On 11 Aug, 23:39, Elaine Jones  wrote:
> >> Quoting from message <ATpvi.296$%55.274@trnddc04>
> >>  posted on 11 Aug 2007 by James Silverton
> >>  I would like to add:
>
> >> > Why is this recipe being hawked around many Asian food groups?
> >> > It's good enough perhaps but is it to draw attention to the
> >> > blog?
>
> >> I'm assuming it's from the same/similar source as the one which is
> >> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
> >> ISP filters them out.
>
> > why use low sodium soy, then add salt? Obviously a recipe for people
> > who don't cook? And wouldn't it be pork rather than lamb?
> > Wazza
>
> I wonder if someone originally saw light soy sauce, and thought that meant
> low sodium (as opposed to dark soy)... and lamb is used in some areas of
> China (where there is a Moslem minority, or even a majority, like in
> Xinjiang province), just not as much as pork.  But yeah, this recipe is
> everywhere, it seems.
>
> I have some Xinjiang and northern Chinese lamb recipes if anyone is
> interested... to me they are more interesting than this "best lamb dish I
> ever had."  :)
>
> Wacky stuff...
>
> Judy B - Rochester, NY, US- Hide quoted text -
>
> - Show quoted text -

I though light soy was saltier than dark?
Thanks for info on lamb dishes in China.
W

"wazza"  wrote in message 
news:1186963776.992703.139380@o61g2000hsh.googlegroups.com...
> On 12 Aug, 22:57, "Judy Bolton"  wrote:
>> "wazza"  wrote in message
>>
>> news:1186950691.567687.315940@b79g2000hse.googlegroups.com...
>>
>>
>>
>>
>>
>> > On 11 Aug, 23:39, Elaine Jones  wrote:
>> >> Quoting from message <ATpvi.296$%55.274@trnddc04>
>> >>  posted on 11 Aug 2007 by James Silverton
>> >>  I would like to add:
>>
>> >> > Why is this recipe being hawked around many Asian food groups?
>> >> > It's good enough perhaps but is it to draw attention to the
>> >> > blog?
>>
>> >> I'm assuming it's from the same/similar source as the one which is
>> >> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
>> >> ISP filters them out.
>>
>> > why use low sodium soy, then add salt? Obviously a recipe for people
>> > who don't cook? And wouldn't it be pork rather than lamb?
>> > Wazza
>>
>> I wonder if someone originally saw light soy sauce, and thought that 
>> meant
>> low sodium (as opposed to dark soy)... and lamb is used in some areas of
>> China (where there is a Moslem minority, or even a majority, like in
>> Xinjiang province), just not as much as pork.  But yeah, this recipe is
>> everywhere, it seems.
>>
>> I have some Xinjiang and northern Chinese lamb recipes if anyone is
>> interested... to me they are more interesting than this "best lamb dish I
>> ever had."  :)
>>
>> Wacky stuff...
>>
>> Judy B - Rochester, NY, US- Hide quoted text -
>>
>> - Show quoted text -
>
> I though light soy was saltier than dark?
> Thanks for info on lamb dishes in China.
> W
>

Oh, yes, light soy is saltier (well, I think Japanese dark soy is less salty 
than Japanese light soy, but Chinese dark soy is pretty damned salty, too), 
but I think many people are under the impression that it's less salty due to 
its name... since "light" is hawked so much now for less fat (in N. America, 
anyway), I think some people believe the 'light' implies lighter in 
whatever - sodium, salt flavor, fat, whatever.  I wasn't very clear, sorry! 
Heck, I have just confused myself for the moment!  :)

Also, here is a recipe for Turfan Lamb, which is pretty tasty.  Chinese, 
yes, but western Chinese!

Judy B - Rochester, NY, US

TURFAN LAMB

1 cup water
2 tablespoons vegetable oil
1 tablespoon lemon juice
2 tablespoons ground coriander seed
1 tablespoon fennel seeds
1 teaspoon crushed dried red chile pepper
1/4 cup soy sauce
1 pinch ground cinnamon
1 pound lamb stew meat, cut into thin 1-inch by 1/2-inch slices

Combine all ingredients and marinate the lamb for several hours.

Preheat the oven to 350 degrees F. Remove the lamb from the marinade, drain 
most of the liquid but let the spices remain on the meat.

Spread the lamb pieces on a cookie sheet and roast for 15-20 minutes, until 
the outside of the meat is slightly crispy.

Garnish with additional ground coriander and whole fennel seeds before 
serving if desired. Serve with warm pita or lavash bread.

Yield: 2 servings

On 13 Aug, 14:13, "Judy Bolton"  wrote:
> "wazza"  wrote in message
>
> news:1186963776.992703.139380@o61g2000hsh.googlegroups.com...
>
>
>
>
>
> > On 12 Aug, 22:57, "Judy Bolton"  wrote:
> >> "wazza"  wrote in message
>
> >>news:1186950691.567687.315940@b79g2000hse.googlegroups.com...
>
> >> > On 11 Aug, 23:39, Elaine Jones  wrote:
> >> >> Quoting from message <ATpvi.296$%55.274@trnddc04>
> >> >>  posted on 11 Aug 2007 by James Silverton
> >> >>  I would like to add:
>
> >> >> > Why is this recipe being hawked around many Asian food groups?
> >> >> > It's good enough perhaps but is it to draw attention to the
> >> >> > blog?
>
> >> >> I'm assuming it's from the same/similar source as the one which is
> >> >> deluging uk.food+drink.misc with umpteen recipes, which I don't see as
> >> >> ISP filters them out.
>
> >> > why use low sodium soy, then add salt? Obviously a recipe for people
> >> > who don't cook? And wouldn't it be pork rather than lamb?
> >> > Wazza
>
> >> I wonder if someone originally saw light soy sauce, and thought that
> >> meant
> >> low sodium (as opposed to dark soy)... and lamb is used in some areas of
> >> China (where there is a Moslem minority, or even a majority, like in
> >> Xinjiang province), just not as much as pork.  But yeah, this recipe is
> >> everywhere, it seems.
>
> >> I have some Xinjiang and northern Chinese lamb recipes if anyone is
> >> interested... to me they are more interesting than this "best lamb dish I
> >> ever had."  :)
>
> >> Wacky stuff...
>
> >> Judy B - Rochester, NY, US- Hide quoted text -
>
> >> - Show quoted text -
>
> > I though light soy was saltier than dark?
> > Thanks for info on lamb dishes in China.
> > W
>
> Oh, yes, light soy is saltier (well, I think Japanese dark soy is less salty
> than Japanese light soy, but Chinese dark soy is pretty damned salty, too),
> but I think many people are under the impression that it's less salty due to
> its name... since "light" is hawked so much now for less fat (in N. America,
> anyway), I think some people believe the 'light' implies lighter in
> whatever - sodium, salt flavor, fat, whatever.  I wasn't very clear, sorry!
> Heck, I have just confused myself for the moment!  :)
>
> Also, here is a recipe for Turfan Lamb, which is pretty tasty.  Chinese,
> yes, but western Chinese!
>
> Judy B - Rochester, NY, US
>
> TURFAN LAMB
>
> 1 cup water
> 2 tablespoons vegetable oil
> 1 tablespoon lemon juice
> 2 tablespoons ground coriander seed
> 1 tablespoon fennel seeds
> 1 teaspoon crushed dried red chile pepper
> 1/4 cup soy sauce
> 1 pinch ground cinnamon
> 1 pound lamb stew meat, cut into thin 1-inch by 1/2-inch slices
>
> Combine all ingredients and marinate the lamb for several hours.
>
> Preheat the oven to 350 degrees F. Remove the lamb from the marinade, drain
> most of the liquid but let the spices remain on the meat.
>
> Spread the lamb pieces on a cookie sheet and roast for 15-20 minutes, until
> the outside of the meat is slightly crispy.
>
> Garnish with additional ground coriander and whole fennel seeds before
> serving if desired. Serve with warm pita or lavash bread.
>
> Yield: 2 servings- Hide quoted text -
>
> - Show quoted text -

would have thought lamb stew meat inappropriate, needs long slow
cooking?
Just a thought, are ovens common in China (maybe now, but pre-
revolution?)
Looks like a bbq/chargrill recipe with a different lamb cut?
W

"wazza"  wrote in message 
news:1187130668.137156.238850@g4g2000hsf.googlegroups.com...
> On 13 Aug, 14:13, "Judy Bolton"  wrote:
>> "wazza"  wrote in message
>>

>>
>> >> Judy B - Rochester, NY, US- Hide quoted text -
>>
>> >> - Show quoted text -
>>
>> > I though light soy was saltier than dark?
>> > Thanks for info on lamb dishes in China.
>> > W
>>
>> Oh, yes, light soy is saltier (well, I think Japanese dark soy is less 
>> salty
>> than Japanese light soy, but Chinese dark soy is pretty damned salty, 
>> too),
>> but I think many people are under the impression that it's less salty due 
>> to
>> its name... since "light" is hawked so much now for less fat (in N. 
>> America,
>> anyway), I think some people believe the 'light' implies lighter in
>> whatever - sodium, salt flavor, fat, whatever.  I wasn't very clear, 
>> sorry!
>> Heck, I have just confused myself for the moment!  :)
>>
>> Also, here is a recipe for Turfan Lamb, which is pretty tasty.  Chinese,
>> yes, but western Chinese!
>>
>> Judy B - Rochester, NY, US
>>
>> TURFAN LAMB
>>
>> 1 cup water
>> 2 tablespoons vegetable oil
>> 1 tablespoon lemon juice
>> 2 tablespoons ground coriander seed
>> 1 tablespoon fennel seeds
>> 1 teaspoon crushed dried red chile pepper
>> 1/4 cup soy sauce
>> 1 pinch ground cinnamon
>> 1 pound lamb stew meat, cut into thin 1-inch by 1/2-inch slices
>>
>> Combine all ingredients and marinate the lamb for several hours.
>>
>> Preheat the oven to 350 degrees F. Remove the lamb from the marinade, 
>> drain
>> most of the liquid but let the spices remain on the meat.
>>
>> Spread the lamb pieces on a cookie sheet and roast for 15-20 minutes, 
>> until
>> the outside of the meat is slightly crispy.
>>
>> Garnish with additional ground coriander and whole fennel seeds before
>> serving if desired. Serve with warm pita or lavash bread.
>>
>> Yield: 2 servings- Hide quoted text -
>>
>> - Show quoted text -
>
> would have thought lamb stew meat inappropriate, needs long slow
> cooking?
> Just a thought, are ovens common in China (maybe now, but pre-
> revolution?)
> Looks like a bbq/chargrill recipe with a different lamb cut?
> W
>

I doubt ovens were very common in the majority of China - not very fuel 
efficient for their situation.  This dish, however, is a Central Asian dish, 
but still a Chinese dish as it's found in western China.  So, I believe this 
recipe would be something you might find plopped into a version of a 
tandoor.  But I do agree, it's really well suited for a grill (or a real 
tandoor).

This is also geared towards a North American audience, although could our 
lamb stew meat be that different than yours, if at all?  I thought it was 
pretty good, and not as fatty as other cuts (although I think lamb fat 
tastes better than the meat sometimes!).

Judy B

On 15 Aug, 00:54, "Judy Bolton"  wrote:
> "wazza"  wrote in message
>
> news:1187130668.137156.238850@g4g2000hsf.googlegroups.com...
>
>
>
>
>
> > On 13 Aug, 14:13, "Judy Bolton"  wrote:
> >> "wazza"  wrote in message
>
> >> >> Judy B - Rochester, NY, US- Hide quoted text -
>
> >> >> - Show quoted text -
>
> >> > I though light soy was saltier than dark?
> >> > Thanks for info on lamb dishes in China.
> >> > W
>
> >> Oh, yes, light soy is saltier (well, I think Japanese dark soy is less
> >> salty
> >> than Japanese light soy, but Chinese dark soy is pretty damned salty,
> >> too),
> >> but I think many people are under the impression that it's less salty due
> >> to
> >> its name... since "light" is hawked so much now for less fat (in N.
> >> America,
> >> anyway), I think some people believe the 'light' implies lighter in
> >> whatever - sodium, salt flavor, fat, whatever.  I wasn't very clear,
> >> sorry!
> >> Heck, I have just confused myself for the moment!  :)
>
> >> Also, here is a recipe for Turfan Lamb, which is pretty tasty.  Chinese,
> >> yes, but western Chinese!
>
> >> Judy B - Rochester, NY, US
>
> >> TURFAN LAMB
>
> >> 1 cup water
> >> 2 tablespoons vegetable oil
> >> 1 tablespoon lemon juice
> >> 2 tablespoons ground coriander seed
> >> 1 tablespoon fennel seeds
> >> 1 teaspoon crushed dried red chile pepper
> >> 1/4 cup soy sauce
> >> 1 pinch ground cinnamon
> >> 1 pound lamb stew meat, cut into thin 1-inch by 1/2-inch slices
>
> >> Combine all ingredients and marinate the lamb for several hours.
>
> >> Preheat the oven to 350 degrees F. Remove the lamb from the marinade,
> >> drain
> >> most of the liquid but let the spices remain on the meat.
>
> >> Spread the lamb pieces on a cookie sheet and roast for 15-20 minutes,
> >> until
> >> the outside of the meat is slightly crispy.
>
> >> Garnish with additional ground coriander and whole fennel seeds before
> >> serving if desired. Serve with warm pita or lavash bread.
>
> >> Yield: 2 servings- Hide quoted text -
>
> >> - Show quoted text -
>
> > would have thought lamb stew meat inappropriate, needs long slow
> > cooking?
> > Just a thought, are ovens common in China (maybe now, but pre-
> > revolution?)
> > Looks like a bbq/chargrill recipe with a different lamb cut?
> > W
>
> I doubt ovens were very common in the majority of China - not very fuel
> efficient for their situation.  This dish, however, is a Central Asian dish,
> but still a Chinese dish as it's found in western China.  So, I believe this
> recipe would be something you might find plopped into a version of a
> tandoor.  But I do agree, it's really well suited for a grill (or a real
> tandoor).
>
> This is also geared towards a North American audience, although could our
> lamb stew meat be that different than yours, if at all?  I thought it was
> pretty good, and not as fatty as other cuts (although I think lamb fat
> tastes better than the meat sometimes!).
>
> Judy B- Hide quoted text -
>
> - Show quoted text -

if lamb means meat under one year old, I doubt whether it has had time
to become tough. Lamb should be pretty tender, especially if grass
fed. Unfortunately, much of the supermarket meat in the UK is not to a
good standard (taste wise and texture wise).
Your observation/experience about the fat is interesting. The fat will
be responsible for much of the flavour in meat, and will contribute
more on cooking, especially at high temperatures, when it breaks down
(chemically) to form other flavours. I am of the opinion that we
should eat meat fat for flavour, just not too much!
cheers
Wazza