Spiced lamb pancakes

Exotic and impressive pancakes

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Serves

6 - 8

Prep Time

1 hr

Cook Time

3 hrs

This pulled lamb recipe is crazy delicious. It makes enough for 20 pancakes and is normally served as a starter - but it can feed 5 to 10 people, depending on whether it's a main course or as part of a feast. Enjoy!

This recipe is couirtesy of Greelnea Butcher Shop.

This pulled lamb recipe is crazy delicious. It makes enough for 20 pancakes and is normally served as a starter - but it can feed 5 to 10 people, depending on whether it's a main course or as part of a feast. Enjoy!

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Greenlea Butcher Shop
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Ingredients

pulled lamb
  • 850g Ovation boneless netted boneless lamb shoulder

  • ½ cup orange juice

    (1 orange)
  • 2 Tbsp hoisin sauce

  • 2 tsp salt

  • 2 tsp soft brown sugar

  • 1 Tbsp light soy sauce

  • 1 Tbsp Shaoxing wine

  • 1 tsp Chinese five spice

  • 1 red onion

    sliced
Peking pancakes
  • 2 cups plain flour

  • 200ml hot water

  • a little oil

to serve
  • 2 spring onions

    cut into 7cm slivers
  • ½ telegraph cucumber

    cut into 7cm matchsticks
  • hoisin sauce

Method

for the lamb
1

Remove the netting from the lamb shoulder. Place the seasoning ingredients into a bowl or container: orange juice, hoisin sauce, light soy sauce, salt, soft brown sugar, Shaoxing wine and 5 spice powder. Mix to combine.

2

Add the lamb to the bowl, massaging the marinade into the lamb. Roll the lamb back up in the marinade and cover with a lid. Place in fridge to marinate overnight.

3

Remove lamb from fridge 1 hour before cooking and preheat oven to 160°C.

4

Place the red onion slices into a dutch oven or casserole dish. Place the lamb and marinade into dish. Fold a large piece of foil down to just larger than the dutch oven lid; this will act a padded seal. Cover dish with foil and place lid on top to create a tight seal. Place in oven and roast for 1 hour 30 minutes at 160°C.

5

Turn the lamb over and roast for another 1 hour 30 minutes at 160°C. Remove the dish from oven and increase the oven temperature to 200°C.

6

Remove the lid and use the foil to line a small bowl. Ladle out excess oil from the sauce into the foil-lined bowl. Once cooled, wrap up the oil and discard.

7

Baste lamb with the remaining sauce and roast uncovered for 10 to 15 minutes at 200°C to caramelise the sauce to the lamb.

8

Remove the dish from the oven and transfer to a serving platter. Shred the lamb using two forks and season to taste.

for the pancakes
1

Sift the flour into a large bowl. Add hot water. Using a spatula, mix until a shaggy dough forms. Cover the bowl with a tea towel and set aside for 30 minutes.

2

Lightly oil a work surface. Tip the dough out of the bowl and knead for 5 minutes until the dough is smooth and elastic. The dough will seem sticky at first but keep at it.

3

Divide the dough in half. Roll each half into a banana-size roll. Cut each roll into 5 pieces. Roll these into plum-size balls. Place the balls back into the bowl and cover with a tea towel.

4

Taking 1 ball at a time, divide into half and flatten each half into a biscuit-size disk. Place a disk on the work surface and spread a dot of oil over it. Stack the second disk on top. Roll out with a rolling pin until you have a very thin double stacked pancake about 12 to 15cm wide. Make the pancakes as perfectly round as you can.

5

Place a frying pan on medium heat and spray or add a tiny amount of oil. Cook the double pancake (flipping once) until lightly browned on both sides, about 40 seconds.

6

Remove from heat and set on a plate. Once cool enough to handle but still very warm, split the double pancake by carefully peeling them apart so that you have 2 thin pancakes. Place split pancakes on a platter.

7

Repeat with rest of dough balls. The pancakes can be made ahead of time, refrigerated, and steamed/microwaved before serving.

to assemble
1

Serve lamb with warmed Peking pancakes, spring onion, cucumber and hoisin sauce.

2

To assemble a pancake, take a heaped tablespoon of lamb and dip in hoisin sauce. Place into the centre of a pancake, spreading the sauce on the pancake using the lamb. Add cucumber and spring onion. Fold or roll up and eat.

Nutrition Information per Serving (245g)

This nutrition analysis is based on 8 serves.

Energy
1312kJ (313 kcal)
Protein
26.0g
Total Fat
10.4g
Saturated Fat
2.7g
Carbohydrate
27.1g
Dietary Fibre
2.7g
Sodium
764mg
Iron
2.4mg
Zinc
4.6mg
Vitamin B12
1.9µg