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May 1, 2016 / mintcustard

Mongolian lamb wraps.

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Mongolian lamb lettuce wrap.

Our very peculiar weather in the UK recently has forced the lighter spring and summer recipes back into the recipe box. It has been freezing, often with a sprinkle of snow or a hammering of hail so warm comforting dishes have been the order of the day.

Last week’s short ribs recipe made me think of other dishes I have had in the past with a similar flavour profile. Also, although the weather was demanding warm comfort food, my body was craving lighter dishes. Mongolian lamb wraps sprang to mind. Similar in seasoning to duck pancakes but wrapped in lettuce leaves.You could use breast of lamb for this but I find this can be a little fatty for me, so a half leg of lamb boned and unrolled it is then.

This dish takes at least 6 hours to prepare but is so worth it. Of that 6 hours only 20 minutes of actual work is required!

Mongolian lamb wraps (makes 9 wraps)

1 half leg of lamb, boned and unrolled (about 750g)

2 cloves of garlic grated or crushed

1 thumb of ginger grated

5 tbsp dark soy sauce

1 tbsp five spice powder

125 ml rice wine vinegar (white wine vinegar will do)

2 tbsp dark soft brown sugar

water

lettuce, spring onions, cucumber and hoisin/plum sauce to serve

covered casserole dish or dish and foil to cover.

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How to….

  • Preheat the oven to 160c.
  • Unroll the lamb leg and place snuggly into a dish. I used an enamel pie dish. You want the meat to be covered with the marinade and the meat will shrink.You need a dish that either has a lid or one you can tightly cover with foil.
  • Mix together all the marinade ingredients except the water.
  • Pour over the lamb and then top up with water until just covered.
  • Place on the lid, or cover with a triple layer of foil. Personally I’d put a layer of foil under the lid of the casserole dish too, just to seal in all the steam.
  • Braise for 3 hours, checking every hour and topping up liquid a little if needed. The meat doesn’t need to covered but you don’t want the meat to dry out at all.
  • Once cooked, the meat should slip apart when gently pressed.If it doesn’t then pop back in the oven for another 30 minutes.
  • ml2

    Lamb, shredded with my fingers, no need for anything else.

  • Leave to cool completely, this allows you to remove the fat easily and the flavours of the marinade mellows. The meat can stay in this braising liquor for up to 2 days.
  • When ready, heat the oven to 200c. Remove the lamb skin as you want to crisp this up in the oven. Shred the meat, place back into a covered dish and bake for 20 minutes until piping hot. Place the lamb skin on a baking tray and crisp up int he oven for 15 to 20 minutes also.
  • ml3

    Lamb skin, crisped in the oven, sliced finely to add to the wraps.

  • Serve the shredded lamb, thin slices of the crispy skin, spring onions, hoisin sauce and cucumber with lettuce leaves for wrapping. Pancakes are also something you could serve.
  • Napkins or kitchen roll might be useful too.

 

 

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