Member recipe

Mongolian Leg of Lamb

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 1 hour and 30 minutes

Skill level

More effort

Servings

Serves 8

Ingredients Butterflied Leg of lamb Rubbed with Chinese five spice,fresh ginger, garlic marinated and cooked in Muscovado sugar, Soy, & Black been sauce. Info This dish was mentioned by Richard E Grant & Stephen Poliakoff in the film Food of Love to be one of there favourites Dishes of the shoot. Method Notes Serving Once cooked place the roasting tin on a heatproof surface and allow the lamb to rest for 15 – 20 minutes. Place the lamb on a board and carve in generous slices using the juices as the sauce. Serve with noodles, rice or oriental salad use the juices as a warm dressing.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 x boned leg of lamb. (A good butcher should be able to butterfly the leg saving you the time)
  • 2 x garlic cloves.
  • 2 ounces 115 grams of fresh ginger
  • 4 Ounces 115 Grams of Muscovado sugar.
  • 1 x 500gm jar of black bean sauce.
  • 2 x generous tablespoons of dark soy sauce

Method

  1. Preheat the oven to180c or gas mark 4

  2. To butterfly the leg of lam place the boned leg skin side down on a chopping board. Locate with your fingers the cavity where the bone was and carefully place the sharp knife into the leg cavity blade side upwards and carefully cut upwards so the leg opens up into two joined halves. Tern the leg over skin side up, cover with cling film and beat with a rolling pin so the leg becomes flat and even.

  3. Peal and grate the ginger and garlic Mix together the five spice, grated ginger, garlic with a little soy sauce so the consistency resembles tomato pure.

  4. Score the skin with a sharp knife making sure not to cut to deeply. (Tip a Stanley knife with a new blade dose the job to perfection) Place the lamb into a roasting tin with deep sides

  5. Rub the five spice paste into the scores in the skin of the lamb Pour over the black bean sauce coating the lamb. Sprinkle evenly the Muscovado sugar over the lamb.. Cover with tinfoil and place in the oven on the middle shelf for 1 & quarter hours

  6. remove the tinfoil and cook on the top shelf for a further 15-min.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…