Five Spiced Lamb with Chinese Pancakes
When I saw Nigella Lawson’s Five Spiced Lamb with Chinese Pancakes, I had to try it. Will it taste the same as the restaurant or better? I wanted something healthy and I heard lamb is an excellent source of zinc, iron and B vitamin. Let me tell you, this is Five Spiced Lamb with Chinese Pancakes tastes just as good as Peking duck. Just a word of warning: it takes four hours to make. I wish I could cut it down to 30 minutes but roasting lamb in the oven takes more than three hours. But I promise you, this Five Spiced Lamb with Chinese Pancakes is worth the wait.
Chinese Pancakes
I’ve been addicted to spring onion pancakes as a kid. Lightly fried in a frying pan, these pancakes can be used in fish tacos or burritos. You can find them at any Asian supermarket. Have fun mixing lamb with fresh vegetables and barbeque sauce. These Five Spiced Lamb with Chinese Pancakes really feeds an army.
Five Spiced Lamb with Chinese Pancakes
Ingredients
- 2 teaspoons soy sauce
- 1 teaspoons grated ginger
- 3 teaspoons mirin
- 3 teaspoons Chinese 5-spice
- 3 teaspoons honey
- To serve
- Chinese spring onion pancakes from the store (you can get it from any Asian supermarket). See pic above.
- Iceberg lettuce to use as wraps
- Hoisin sauce
- Scallions
- English cucumber
Directions
- Step 1 Stir in soy sauce, mirin, 5-spice, ginger and honey in a small bowl
- Step 2 Rub mixture all over the lamb and marinate for 2 hours
- Step 3 Pre-heat over to 325 degrees fahrenheit
- Step 4 Put the lamb in tin foil and bring up the sides of the foil to form a loose parcel. Seal lamb tightly in foil and roast for 3 1/2 hours
- Step 5 While lamb is roasting in the oven, fry the pancakes in a wok. You can fry it without oil. 2 minutes per side until the pancake is crispy. Set aside.
- Step 6 Remove the lamb from oven to rest once the surface is sizzling and browned
- Step 7 Carve the lamb into thin slices and serve with hoisin sauce, cucumbers and scallions. You can wrap the lamb in pancakes or lettuce wraps.
I love this recipe. It’s healthier than Peking duck and tastes just as good. I do recommend that you make this on a weekend not a weeknight.
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