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Spiced Lamb Pancakes

Exotic and impressive pancakes

6 - 8

Serves

1 hr

Prep Time

3 hrs

Cook Time

Greenlea Butcher Shop

Recipe author

Greenlea Butcher Shop

This pulled lamb recipe is crazy delicious. It akes 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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Dairy Free

Ingredients

pulled lamb

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850g Ovation boneless netted boneless lamb shoulder

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½ cup orange juice

(1 orange)

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2 Tbsp hoisin sauce

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2 tsp salt

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2 tsp soft brown sugar

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1 Tbsp light soy sauce

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1 Tbsp Shaoxing wine

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1 tsp Chinese five spice

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1 red onion

sliced

Peking pancakes

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2 cups plain flour

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200ml hot water

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a little oil

to serve

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2 spring onions

cut into 7cm slivers

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½ telegraph cucumber

cut into 7cm matchsticks

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hoisin sauce

Method

for the lamb

for the pancakes

to assemble

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.

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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.

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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.

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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.

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8

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