MONGOLIAN CRISP LAMB. 05/04/14
Children will love this dish as it is a lot like crisp duck. This takes a few hours to cook, so you need to start it early. You can always do the first stage a day in advance.
INGREDIENTS METHOD

Serves 4-6

 

A thumb of ginger, unpeeled and roughly chopped

2 garlic cloves, roughly chopped

1 dried red chilli

1 cinnamon stick

4 cloves

1 tsp Sichuan peppercorns

2 star anise

2 tbsp brown sugar

2 tbsp dark soy sauce

200ml/7fl oz Shaoxing rice wine or dry sherry

2 lamb breasts

To serve

1 head of iceberg or soft lettuce, separated into leaves

6 spring onions, shredded

½ cucumber, shredded

Hoisin, to serve

 

 

Preheat the oven to 180C/350F/gas 4. Throw the ginger, garlic and chilli into a large baking tray and add the spices, sugar, soy and Shaoxing.

Sit the lamb on top and pour in enough water to just submerge the lamb. Cover with tin foil and place in the oven for three hours, turning the breasts over every 30 minutes. Remove from the oven and leave the lamb to cool in the liquid.

 

When cold, remove the lamb and discard the liquid. Turn the heat up to 240C/400F/gas 6.

 

Return the lamb breasts to the original baking tray and place in the oven for 20-30 minutes until crisp. Remove from the oven and pull the meat apart with a couple of forks, discarding the fat and the bones.

 

Serve the shredded lamb with the lettuce leaves, spring onions, cucumber and hoisin for people to help themselves.

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MONGOLIAN CRISP LAMB. 05/04/14
Children will love this dish as it is a lot like crisp duck. This takes a few hours to cook, so you need to start it early. You can always do the first stage a day in advance.
INGREDIENTS

Serves 4-6

 

A thumb of ginger, unpeeled and roughly chopped

2 garlic cloves, roughly chopped

1 dried red chilli

1 cinnamon stick

4 cloves

1 tsp Sichuan peppercorns

2 star anise

2 tbsp brown sugar

2 tbsp dark soy sauce

200ml/7fl oz Shaoxing rice wine or dry sherry

2 lamb breasts

To serve

1 head of iceberg or soft lettuce, separated into leaves

6 spring onions, shredded

½ cucumber, shredded

Hoisin, to serve

 

 

METHOD

Preheat the oven to 180C/350F/gas 4. Throw the ginger, garlic and chilli into a large baking tray and add the spices, sugar, soy and Shaoxing.

Sit the lamb on top and pour in enough water to just submerge the lamb. Cover with tin foil and place in the oven for three hours, turning the breasts over every 30 minutes. Remove from the oven and leave the lamb to cool in the liquid.

 

When cold, remove the lamb and discard the liquid. Turn the heat up to 240C/400F/gas 6.

 

Return the lamb breasts to the original baking tray and place in the oven for 20-30 minutes until crisp. Remove from the oven and pull the meat apart with a couple of forks, discarding the fat and the bones.

 

Serve the shredded lamb with the lettuce leaves, spring onions, cucumber and hoisin for people to help themselves.

YOU MAY ALSO LIKE
CHAR SIU PORK WITH GLAZED LEEKS. 03/05/14
PORK RILLONS. 06/12/13
SPINACH AND CHEESE BOREKS. 06/12/13
CHINESE PORK LETTUCE CUPS. 05/04/14
WILD MUSHROOM ARANCINI. 06/12/13
CHRISTMAS PALMIERS. 06/12/13
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