Spiced Lamb Pancakes
Exotic and impressive pancakes
6 - 8
Serves
1 hr
Prep Time
3 hrs
Cook Time
Recipe author
Greenlea Butcher Shop
This pulled lamb recipe is crazy delicious. It akes enough for 20 pancakes and is normally served as a starter - but it can feed 5 to 10 people, depending on whether it's a main course or as part of a feast. Enjoy!
This recipe is couirtesy of Greelnea Butcher Shop.
This pulled lamb recipe is crazy delicious. It makes enough for 20 pancakes and is normally served as a starter - but it can feed 5 to 10 people, depending on whether it's a main course or as part of a feast. Enjoy!
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Dairy Free
Ingredients
pulled lamb
850g Ovation boneless netted lamb shoulder
½ cup orange juice
(1 orange)
2 Tbsp hoisin sauce
2 tsp salt
2 tsp soft brown sugar
1 Tbsp light soy sauce
1 Tbsp Shaoxing wine
1 tsp Chinese five spice
1 red onion
sliced
Peking pancakes
2 cups plain flour
200ml hot water
a little oil
to serve
2 spring onions
cut into 7cm slivers
½ telegraph cucumber
cut into 7cm matchsticks
hoisin sauce
Method
for the lamb
for the pancakes
to assemble
1
Remove the netting from the lamb shoulder. Place the seasoning ingredients into a bowl or container: orange juice, hoisin sauce, light soy sauce, salt, soft brown sugar, Shaoxing wine and 5 spice powder. Mix to combine.
2
Add the lamb to the bowl, massaging the marinade into the lamb. Roll the lamb back up in the marinade and cover with a lid. Place in fridge to marinate overnight.
3
Remove lamb from fridge 1 hour before cooking and preheat oven to 160°C.
Start Timer
4
Place the red onion slices into a dutch oven or casserole dish. Place the lamb and marinade into dish. Fold a large piece of foil down to just larger than the dutch oven lid; this will act a padded seal. Cover dish with foil and place lid on top to create a tight seal. Place in oven and roast for 1 hour 30 minutes at 160°C.
Start Timer
5
Turn the lamb over and roast for another 1 hour 30 minutes at 160°C. Remove the dish from oven and increase the oven temperature to 200°C.
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6
Remove the lid and use the foil to line a small bowl. Ladle out excess oil from the sauce into the foil-lined bowl. Once cooled, wrap up the oil and discard.
7
Baste lamb with the remaining sauce and roast uncovered for 10 to 15 minutes at 200°C to caramelise the sauce to the lamb.
Start Timer
8
Remove the dish from the oven and transfer to a serving platter. Shred the lamb using two forks and season to taste.
