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Chinese Crispy Lamb
5 / 5
Breast of lamb, with rib bones
Gas mark 4, 180°C, 350°F
Between 4 and 6 people
Cooking Time Detail:
Optional 3 - 4 hours marinating time
900g (2lb) Breast of lamb, with rib bones
10ml (2tsp) Chinese 5 spice
5ml (1tsp) Ground ginger
15mlsp (1tbsp) Sesame oil
15mlsp (1tbsp) Oil
6 Ripe plums, stoned
½ x 5mlsp (½ tsp) Ground ginger
15mlsp (1tbsp) Soft brown sugar
Take the breast of lamb and lay it flat on a board - if the rib bones are still attached remove them with a sharp knife to cook them as separate 'riblets'.
Now score the lamb fat with a sharp knife in lines about 1cm apart (this will help the meat to absorb the spice flavours and make it wonderfully crispy).
Sprinkle the spices and oil over the scored meat and rub in thoroughly. If you have time, place the lamb in a bag at this stage and allow to it to marinate in the fridge for 3-4 hours or overnight.
After marinating the meat pre-heat the oven.
Place the riblets under the lamb breast on the trivet and cook for 1- 1½ hours (depending on how crispy you like it!) until the meat is crispy and browned. Turn the meat over half-way through the cooking time.
Plum Sauce: In a small saucepan simmer together the plums, ginger and brown sugar for 5 minutes until the plums have just broken down and are soft and the mixture is syrupy.
Remove the lamb from the oven and allow it to stand for 5 minutes. Cut the meat into thin, 'shreddy' slices. Serve piled into Chinese pancakes or flour wraps with steamed pak choi and large spoonfuls of the plum sauce.
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