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{{#seo:
|title=Lamb with oyster sauce, Meat recipe
|titlemode=replace
|keywords=#lambwithoystersauce #garlic #ginger #oystersauce #fry #panfried #cherrytomatoes #sherry #greenpeppers #browned #chickenstock
|hashtagrev=032020
|description=A Szechwan (Szechuan or Sichuan) style lamb dish
}}

Chinese food made at home with this Szechwan (Szechuan or Sichuan) style lamb dish.

{{recipesummary
|TotalCalories = 1488
|PortionCalories = 372
|DatePublished=31st January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour
|PrepTime = 10 minutes
|CookTime = 50 minutes
|Image = [[Image:RecipeLamb with oyster sauce.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''it's the oyster sauce what does it!''

4/5 

Oyster sauce - odd stuff, and a strange accompaniment to any bovine meat, but it works astonishingly well with it.

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

[[Image:RecipeLamb with oyster sauce Ingredients.jpg|thumb|right|300px|The ingredients]]
{{RecipeIngredients
| 2 tablespoons groundnut oil
| 1 clove [[Garlic|garlic]], crushed
| 1 slice [[ginger]], finely chopped
| 450 g (1 lb) lean lamb, cut into ½" thick medallions and flattened under a large knife
| 250 ml (8 fl oz) [[chicken stock]]
| 2 tablespoons [[oyster sauce]]
| 1 tablespoon rice wine or [[dry sherry]]
| 1 teaspoon [[sugar]]
}}
===Method===

{{RecipeMethod
| In a wok on a medium heat, fry the [[Garlic|garlic]] and [[ginger]] until brown but don't allow it to burn
| Add the lamb pieces and [[fry]] until [[browned]], about 3 minutes
| Mix in the stock, [[sherry]], [[oyster sauce]] and [[sugar]] and bring to the boil
| Cover and simmer for 30 minutes, stirring now and then until the meat is cooked
| Remove the cover and bring to the boil, stirring continuously to reduce and thicken the sauce
| Arrange on a serving dish
}}
===Serving suggestions===

Serve hot with [[rice]] or egg [[noodles]]
===Variations===

Probably not authentic, but for a bit of colour and extra flavour add a handful of [[cherry tomatoes]] and some sliced [[green peppers]] during the last 10 minutes of cooking.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Oriental cuisine]]
[[Category:Lamb recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Cooking with wine]]
[[Category:Favourite recipes]]
[[Category:Pan fried]]

<code 'hashtagrev:12032020'>[[Special:Search/lambwithoystersauce|#lambwithoystersauce]] [[Special:Search/garlic|#garlic]] [[Special:Search/ginger|#ginger]] [[Special:Search/oystersauce|#oystersauce]] [[Special:Search/fry|#fry]] [[Special:Search/panfried|#panfried]] [[Special:Search/cherrytomatoes|#cherrytomatoes]] [[Special:Search/sherry|#sherry]] [[Special:Search/greenpeppers|#greenpeppers]] [[Special:Search/browned|#browned]] [[Special:Search/chickenstock|#chickenstock]]
</code>

Lamb with oyster sauce - Revision history

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