Lamb with Chinese Pancakes (4-6)
Ingredients
Instructions
  1. Take the lamb out of the fridge for about an hour to come to room temperature, and heat the oven to 170C/335F/gas mark 3. Line a roasting tin in which the lamb will sit snugly with a large piece of foil big enough to wrap around it. Place another large piece of foil on top, but in the opposite way to the first, giving you four ends of foil ready to make a parcel for your lamb.
  2. Mix together the ginger, five-spice, vinegar, soy sauce and two tablespoons of the honey.Lay the lamb skin-side down on the foil-lined tin, and slash into the flesh with a sharp knife. Pour about half the spice mixture over it, and massage it in well .
  3. Turn over the lamb, slash the skin side and pour the rest of the spice mixture over, again massaging a little to get into the meat. Bring up the sides of the foil, to make a loose parcel, scrunch together to seal tightly, then roast for three and a half hours.
  4. Remove the tin from the oven, unwrap the foil, pulling down the sides, so you can spoon or ladle the juices into a bowl or jug.(Set the juices aside. Once they’re cold, refrigerate, then remove the fat. You can warm up the juices to reheat any leftover meat to eat with rice later.)
  5. Pour the remaining honey over the lamb, and put back in the oven, uncovered, for 20 minutes, by which time it will have a barbecue-blackened, soft crust. Let it stand out of the oven for 10 minutes.
  6. Shred the meat using a couple of serving forks and transfer to a warmed wide bowl or platter. Eat in Chinese pancakes or lettuce wraps, with some hoisin sauce and strips of spring onion and cucumber.