Frozen lychee & mint cocktails
Get the weekend off to a flying start with these quick cocktails
Crispy Mongolian lamb
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 breast of lambabout 750g
- thumb-size piece ginger
- 2 garlic clovescrushed
- 6 tbsp dark soy sauce
- 1 tbsp Chinese five-spice powder
- 150ml Shaohsing rice wine
- 2 tbsp soft light brown sugar
To serve
- 1 round lettuceleaves separated
- 3 spring onionscut into finger-length pieces then shredded
- ¼ cucumbercut into matchsticks
Nutrition: per serving
- kcal643
- fat36g
- saturates18g
- carbs21g
- sugars20g
- fibre0g
- protein54g
- salt5.3g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. 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.
step 2
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. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
step 3
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.
