Crispy Mongolian lamb
1 hour 30 min
Crispy Mongolian lamb served with iced lettuce, cucumber, spring onion and plum sauce or hoisin sauce. Serve with fried rice. Gorgeous!
3 people made this
Ingredients
Serves: 2
- 400g lamb fillet or joint
- 1/2 cucumber
- 6 to 8 spring onions
- 1 lettuce
- 1 small jar plum sauce or hoisin sauce
Method
Prep:10min ›
Cook:1hr20min ›
Ready in:1hr30min
- Preheat the oven to 200 C / Gas 6.
- Roast the lamb for about an hour, until it's just starting to go crisp on the outside. Remove from the oven and shred with a fork, then return to oven for 15 to 20 minutes.
- Whilst that's cooking peel, cut in half, then slice the cucumber lengthways and do the same with the spring onion.
- Remove 4 whole leaves from the lettuce and place in a bowl of iced water and leave in the fridge for about 10 minutes.
- Plate up and serve. Place some hot crispy lamb along with the cucumber and spring onion and sauce in each leaf and eat it that way with some fried rice.
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