Chinese shredded lamb
Serves 4 | prep 15 mins | total time
- 2 garlic cloves, roughly chopped
- 25g ginger, peeled and grated
- 1 tbsp Chinese five spice
- ½ tsp Szechuan peppercorns
- ½ tsp crushed dried chilli
- 2 tbsp light brown soft sugar
- 1 tsp sea salt flakes
- 3 tbsp Shaoxing rice wine (or dry sherry)
- 1 x British lamb breast joint, about 800g
- soft lettuce leaves
- plum and hoisin sauce
- shredded cucumber and spring onions
Marinate the lamb the day before.
- Blend the garlic, ginger, spices, sugar and salt to a smooth paste in a pestle and mortar or a mini food processor, then mix in the Shaoxing wine. Remove the string from the lamb, unroll, score the 2 pieces deeply with a sharp knife, then rub in this marinade all over. Marinate in the fridge for a couple of hours or overnight.
- Preheat the oven to 180°C, fan 160°C, gas 4. Put the lamb in a small roasting tin lined with foil and pour in the marinade. Roast for 2 hours, turning once, until the meat is tender and crispy on top.
- Leave to rest on a board for 5 minutes, then carve and shred the lamb. Eat pieces of it wrapped in lettuce leaves, topped with the sauce, cucumber and spring onions.
Serve the Chinese shredded lamb wrapped in soft flour tortillas for a filling lunch option