Crispy Mongolian lamb

Name: Crispy Mongolian lamb
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 2
Cuisine: Global
Ingredients: 1 breast of lamb, about 750g; 1 thumb-size ginger; 2 garlic cloves, crushed; 6 Tbsps dark soy sauce; 1 Tbsp Chinese five-spice powder; 150 milliliters Shaohsing rice wine; 2 Tbsps soft light brown sugar; 1 round lettuce, leaves separated; 3 spring onions, cut into finger-length pieces then shredded; 0 cucumber, cut into matchsticks

Crispy Mongolian lamb requires around 4 hours from start to finish. This recipe serves 2. One portion of this dish contains roughly 10g of protein, 1g of fat, and a total of 247 calories. Head to the store and pick up five-spice powder, thumb-size piece ginger, soy sauce, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Put the lamb in a casserole dish with a lid.

Ingredients you will need

Lamb

Equipment you will use

Casserole Dish

Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.

Ingredients you will need

Water

Lamb

Meat

When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy.

Ingredients you will need

Pasta

Sauce

Lamb

Equipment you will use

Baking Pan

Pour into a small serving bowl.

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Bowl

Heat grill to medium and grill lamb until crisp and hot through, but not too dark.

Ingredients you will need

Lamb

Equipment you will use

Grill

Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

Ingredients you will need

Lettuce Leaf