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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.
Active Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 12 pancakes
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).
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.