Roasted lamb with hoisin sauce

Roasted lamb with hoisin sauce

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

Slow-cooking lamb shoulder, basted in sticky hoisin sauce (yes from a jar), for four hours. Spice up for the adults with fresh chilli, peanuts and spring onions.

Ingredients

Quantity Ingredient
60ml tamari
60ml light soy sauce
60ml hoisin sauce
50g brown sugar
1 teaspoon chinese five-spice
1 tablespoon sesame oil
3 cm piece ginger, finely grated
2 garlic cloves, crushed
60ml rice wine
1.5kg lamb shoulder, boned
1 telegraph cucumber, thinly sliced
rice, steamed, to serve

Ingredients for adults

Quantity Ingredient
small handful mint, chopped
small handful coriander leaves, chopped
handful bean sprouts
2 spring onions, sliced, green part only
1 red chilli, sliced
3 tablespoons roasted salted peanuts, chopped

Method

  1. Combine the tamari, soy sauce, hoisin sauce, sugar, five-spice, sesame oil, ginger, garlic and 2 tablespoons of the rice wine in a large zip-lock bag. Put the lamb in the bag and coat well with the mixture then leave it to marinate for 3 hours in the fridge.
  2. Preheat the oven to 160°C. Drain the lamb and reserve the marinade. Put the lamb in a roasting tin, cover it with foil and roast for 1½ hours. Increase the heat to 180°C, remove the foil and cook for a further 30 minutes, or until tender and a bit crispy. Transfer the lamb to a plate, cover and let stand for 10 minutes.
  3. Meanwhile, bring the reserved marinade to the boil in a small saucepan over a medium–high heat. Reduce the heat to low and simmer uncovered until it has thickened slightly, about 5 minutes. Strain and keep warm.
  4. Toss the cucumber in a bowl with the remaining rice wine and divide into two bowls.
  5. Slice the lamb and drizzle with the sauce.

Dish one

  • Serve the kids slices of lamb with some cucumber and steamed rice.

Dish two

  • Toss the mint, coriander and bean sprouts through the remaining cucumber. Scatter the spring onion, chilli and peanuts over the grown-ups’ lamb and serve with the salad and steamed rice.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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