Mongolian Crispy Lamb

Name: Mongolian Crispy Lamb
Total time: 7200 s
Yield: 5 servings
Cuisine: British
Ingredients: 1 x lamb breast joint (750g); 4 garlic cloves, crushed; 1 tsp grated fresh ginger; 1 tbsp Chinese 5 spice; 1 tbsp crushed chilli flakes; 2 tbsp light brown sugar; 1 tbsp salt; 2 tbsp soy sauce; 4 tbsp hoisin sauce; 1 tsp sugar; 1 tsp garlic powder; 1 tbsp Oyster sauce

Sanjay Parmar @sanjcooks

Don't get me wrong, I am a huge lover of crispy aromatic duck, but this Mongolian crispy lamb is a very close contender and is insanely delicious!

Sanjay Parmar @sanjcooks

Don't get me wrong, I am a huge lover of crispy aromatic duck, but this Mongolian crispy lamb is a very close contender and is insanely delicious!

Saved

Ingredients

2 hours

5 servings

1x lamb breast joint (750g)
4garlic cloves, crushed
1 tspgrated fresh ginger
1 tbspChinese 5 spice
1 tbspcrushed chilli flakes
2 tbsplight brown sugar
1 tbspsalt
Plum & Hoisin glaze
2 tbspsoy sauce
4 tbsphoisin sauce
1 tspsugar
1 tspgarlic powder
1 tbspOyster sauce

Saved

Steps

2 hours

1

Blend or mix the garlic, sugar, salt, ginger, chilli flakes, Chinese 5 spice to form a paste.
2

Remove the string from the lamb, unroll and score the pieces deeply with a knife and then rub the marinade all over. Marinade ideally overnight in the fridge.
3

When ready to cook, preheat the oven at 190 degrees celsius. Add the lamb to a medium roasting tin and ensure you pour in the remaining marinade. Roast covered with foil for 1 hour 15 minutes.
4

After 1 hour 15 minutes, uncover and roast for a further 30 minutes.
5

Mix together the hoisin and plum sauce ingredients to form a glaze. For the last 15 to 20 minutes, brush the glaze evenly all over the lamb and return to the oven. The meat should be tender and crispy on top.
6

Leave to rest for 5 to 10 minutes and then carve / shred the lamb