How does Gordon Ramsay cook lamb?

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle .

Why is it called crying tiger beef?

When the brisket was on hot grill, oil from these fat dripped from the meat down the grill which resembled the tears . Hence it seemed like the tiger was crying.

Does lamb get tougher the longer you cook it?

Remember, it's essential to monitor the cooking process and avoid overcooking lamb, as it can become dry and tough . Using a meat thermometer to ensure the desired level of doneness is reached is recommended [3].

Should you sear lamb before roasting?

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting . Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

What is another name for the crying tiger?

Crying tiger ( Sua Rong Hai : เสือร้องไห้) is an Isaan beer snack that is famous though out Thailand and now worldwide. The dish is sliced grilled beef served alongside dried chilli, tamarind dipping sauce (Nam jim jeaw) and sticky rice.

What's another name for tiger meat?

People often eat tiger meat to preserve German traditions. It is also known as " cannibal sandwich ", "wildcat", "parisa", and "raw beef and onions". The origin of the name is not known.

What cut of meat is tiger meat?

The name's a bit misleading, but tiger meat isn't made with tiger. It's just ground beef ... raw. Tiger meat is similar to steak tartare, which originated among Germans and Russians.

What is the preferred cooking method for lamb?

It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart . Shoulder can also be diced for stewing, or cut into shoulder chops. A pre-sliced roast is convenient, but it tends to dry out in the oven.

How is lamb best cooked?

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

How does Gordon Ramsay cook his lamb chops?

Cooking instructions Turn one griddle pan and one non-stick pan on to high heat. ... Coat your lamb chops with sunflower oil and salt and pepper to season. Chop your new potatoes in half while pans heat. Lightly coat your griddle pan with sunflower oil then place lamb chops in. More items... Apr 6, 2020

How is lamb best prepared?

General Tips on How to Cook Lamb Fattier cuts of lamb should be roasted long and slow at a low temperature , while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time.

Crying Tiger Lamb Recipe | Marion's Kitchen (2024)

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My spin on the Thai classic dish will make all your grilling dreams come true. So long as said dreams involve drenched-in-flavour, so-soft-it-melts-in-your-mouth and faff-free lamb, that is. Which all good dreams should, always. Serve this one family style with fresh lettuce, herbs and shoots, then wrap and roll, my friend.

In collaboration with Australian Lamb

Crying Tiger Lamb

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVES

Ingredients

1 tbsp oyster sauce

1 tbsp fish sauce

4 x 150g (5 oz) lamb steaks

vegetable oil, for brushing

fresh lettuce leaves, to serve

fresh mint, to serve

trimmed green beans, to serve

snow pea shoots (optional), to serve

Spicy dipping sauce (nahm jim jaew)

2 tsp raw glutinous rice (also known as sticky rice)

1 tbsp tamarind concentrate

3 tbsp fish sauce

1 tbsp brown sugar

1 tbsp Thai chilli powder

1 tbsp lime juice

1 small red shallot, sliced into fine wedges

2 tsp finely chopped coriander (cilantro)

Steps

Preheat the oven to 180°C (350°F).
Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.
For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.
Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare –my steaks were roughly 3cm/just over 1” thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.
Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.

We have collaborated with Australian Lamb to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

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Crying Tiger Lamb Recipe | Marion's Kitchen (16)

Crying Tiger Lamb Recipe | Marion's Kitchen (17)

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Marjorie H

September 25, 2023

Perfection! 🙏🏻

Love watching Marion because she is an amazing lady, personality plus, and amazing Chef.👩‍🍳 Love her recipes.Perfection in her presentation.

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Crying Tiger Lamb

My spin on the Thai classic dish will make all your grilling dreams come true. So long as said dreams involve drenched-in-flavour, so-soft-it-melts-in-your-mouth and faff-free lamb, that is. Which all good dreams should, always. Serve this one family style with fresh lettuce, herbs and shoots, then wrap and roll, my friend.
PREP TIME	5 minutes
COOK TIME	20 minutes
SERVES	4

Ingredients

1 tbsp oyster sauce

1 tbsp fish sauce

4 x 150g (5 oz) lamb steaks

vegetable oil, for brushing

fresh lettuce leaves, to serve

fresh mint, to serve

trimmed green beans, to serve

snow pea shoots (optional), to serve

Spicy dipping sauce (nahm jim jaew)

2 tsp raw glutinous rice (also known as sticky rice)

1 tbsp tamarind concentrate

3 tbsp fish sauce

1 tbsp brown sugar

1 tbsp Thai chilli powder

1 tbsp lime juice

1 small red shallot, sliced into fine wedges

2 tsp finely chopped coriander (cilantro)

Steps

Preheat the oven to 180°C (350°F).
Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.
For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.
Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare –my steaks were roughly 3cm/just over 1” thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.
Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.

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