Crispy Mongolian lamb pancakes w/ spiced BBQ sauce
Serves: 4 as a starter, 2 as a light lunch Preperation time: 20 mins Cooking time: 15 mins
This recipe is a take on the concept of crispy duck pancakes, but using left over lamb shoulder and some Asian spicing to create crispy Mongolian lamb pancakes, served with spring onion, crunchy lettuce and a vamped up, spicy BBQ sauce. Ingredients For the crispy Mongolian lamb
400 to 500g cooked lamb shoulder, shredded (for details on how to braise a shoulder of lamb, follow this recipe but amend your braising liquor to include chunks of fresh ginger, soy soy sauce and some five spice, instead of the thyme & rosemary - https://www.ginger-jar-food.com/recipes/posh-shepherds-pie/ )
12 Chinese pancakes (available ready made from most supermarkets)
2 little gem lettuces, finely shredded
4 spring onions, finely shredded
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons tomato ketchup
1 tablespoon sriracha (Thai hot chilli sauce) - or more to taste
Method To prepare the lamb
Preheat the oven to 200C.
Mix together the wet ingredients in a small saucepan and gently heat until the flavours are combined.
Use a little of the sauce to lightly coat the lamb, then arrange the lamb on a baking tray, not too tightly packed, and place in the oven to crisp up. This should take 15 to 20 mins, but keep an eye on it!
Pop the rest of the sauce in a little bowl to serve with the meal.
Cook the pancakes according to the packet instructions (they usually require a quick steam in a microwave) then serve on a platter with the crispy lamb, shredded lettuce, spring onion and sauce.