Crispy Mongolian lamb

Crispy Mongolian lamb

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(8 ratings)

Prep: 10 mins Cook: 3 hrs

Easy

Serves 2
Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two

Nutrition and extra info

  • Freeze cooked lamb only

Nutrition: per serving

  • kcal643
  • fat36g
  • saturates18g
  • carbs21g
  • sugars20g
  • fibre0g
  • protein54g
  • salt5.3g
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Ingredients

  • 1 breast of lamb, about 750g
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • thumb-size piece ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 6 tbsp dark soy sauce
  • 1 tbsp Chinese five-spice powder
  • 150ml Shaohsing rice wine
  • 2 tbsp soft light brown sugar

To serve

  • 1 round lettuce, leaves separated
    Lettuce

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 3 spring onions, cut into finger-length pieces then shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ¼ cucumber, cut into matchsticks

Method

  1. Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.

  2. When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.

  3. Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

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Comments, questions and tips

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Jazman
13th Mar, 2016
5.05
Delicious. Added chilli, szechuan peppercorns, star anise and cinnamon too and it was really good. Goes really well in steamed buns too.
d1zzyd1
18th Oct, 2014
I'm just making this for a second time. It is absolutely delicious. Like a previous comment, I couldn't get breast so used shoulder. It's just as good. I added szechuan peppercorns in the mix. I did find the sauce a little salty in the wraps. A hoi sin or plum sauce is nicer, but that's just our taste.
scb60
18th Aug, 2014
5.05
Followed this recipe - so quick at the last minute as all the work was done the day before and it was delicious - didn't last long.
Jodzgirl
13th Aug, 2014
I think 6 tbsp. of soy sauce is too much personally and will account for the saltiness that others have mentioned. I reduced it to 3, and added in some apple juice for a bit of fruitiness to cut through the fat.
bunnytombs
4th Nov, 2013
I followed the recipe exactly, leaving it to cool over night, which enabled me to remove the bones an most of the fat from the meat. This isn't a healthy dish, lamb rarely is, but it sure was delicious. We are a greedy couple but this did us dinner (just served with lettuce, cuc, spring onions and sauce) as well as a light lunch the next day. Wouldn't change a thing, so tasty and a cheaper option to duck!
bigedd2004
26th Feb, 2013
5.05
I used a left over leg of lamb from Sundays joint. It was a big leg and there are only the two of us. It was cooked, but I boiled it for 2.5 hours in a saucepan with the lid on, the rest was as the recipe. The liquid did not cover but I turned the joint a couple of times. It was absolutely fabulous. The meat tendered up and fell off the bone. I did use half a can of lager for the stock. I used fresh egg noodles from tesco for a bed for the lamb, boiled the stock down to next to nothing and what a fantastic sauce. Used some rich Housin sauce from a bottle I had, poured over the onion and cucumber I would rate this as a 10 if possible.
loyalsmiler
14th Aug, 2011
Most supermarkets now sell breast of lamb, I find it easier to open out the rolled breast of lamb then roast/BBQ it as this lets the fat drain away whilst cooking.
zhagan
12th Aug, 2011
4.05
a new favourite in our house
errghhurrgh
13th Jul, 2011
Where can I find Shaohsing rice wine? Is it rice wine vinegar or sake?? I tried this at a local restaurant and loved it so I hope this is one and the same recipe but want to get the right ingredients...
andris74
16th Oct, 2016
You'll get it in a Asian grocery store or you can substitute with dry sherry. Must be drý.

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