Crispy Lamb and Pancakes

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A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

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I’ve mentioned before that a great way to introduce more lamb into your diet is by simply switching it it for other meats in your favourite dishes (as I did with these lamb fajitas). Today’s recipe is another one along these lines – crispy lamb and pancakes, switching the duck used in one of my favourite Chinese takeaway dishes for lamb.

The lamb is slow roasted so it’s really tender and just falls off the bone. It’s rubbed with Chinese 5 spice and garlic to give a hint of the Asian flavours and then served in the traditional way with Chinese pancakes, shredded cucumber, spring onions and hoisin sauce.I’ve kept my version nice and simple by using ready-made pancakes and sauce, meaning that whilst it takes a long time to cook it only needs a few minutes of your time to prepare. It’s great if you’re having guests over as you can get it all done before they arrive and then put it all on a platter in the middle of the table and get them to dig in and serve themselves.

I did find the ready-made Chinese pancakes a little hard to find as they don’t sell them in all supermarkets (I got mine from here). If you can’t get hold of any then this lamb also works fantastically served in soft white rolls (still with the cucumber, onions and hoisin sauce). They’re reminiscent of pulled pork rolls but with an Asian twist.

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Crispy Lamb and Pancakes

A delicious twist to the Chinese takeaway classic, crispy duck and pancakes, switching the duck for slow-roasted lamb.

5 from 1 vote

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Active Time: 5 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 5 minutes minutes

Servings: 12 pancakes

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INGREDIENTS

For the lamb

• ½ lamb shoulder - about 1kg
• 2 tsp olive oil
• 1 tbsp Chinese 5 spice
• 1 tsp garlic powder

To serve

• 12 ready-made Chinese pancakes
• Hoisin Sauce
• ½ cucumber
• 5-6 spring onions

INSTRUCTIONS

• Pre-heat your over to 150ºC/130ºC fan.
• Place your lamb shoulder onto a baking tray. Mix together the olive oil (2 tsp), Chinese 5 spice (1 tbsp) and garlic powder (1 tsp) and rub it over the outside of the lamb shoulder.
• Roast the lamb for 5 hours, until it can be easily pulled apart with a fork. Occasionally baste the meat with the juices in the tray (I do this about every half an hour).
• Just before the meat is ready, prepare the cucumber and spring onions by cutting them into thin strips and warm the Chinese pancakes according to the packet instructions.
• Serve on a platter and let everyone help themselves.

NOTES

Makes 12 pancakes (I like to be quite generous with the amount of lamb in each pancake. If you add a little less into each one then it can make up to 18).

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NUTRITIONAL INFORMATION

Serving: 1pancake | Calories: 223kcal | Carbohydrates: 11.4g | Protein: 13.1g | Fat: 13.8g | Saturated Fat: 5.9g | Sodium: 120mg | Fiber: 0.7g | Sugar: 4.2g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

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Course: Main Course

Cuisine: Chinese

Keyword: Easter Lunch, Egg-Free, Gluten-Free, Roast Lamb

Author: Charlotte Oates