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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.
Course Main Course
Cuisine Chinese
Keyword Easter Lunch, Egg-Free, Gluten-Free, Roast Lamb
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 12 pancakes
Calories 223kcal
Author Charlotte Oates

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).

Nutrition

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