Peking Lamb

Name: Peking Lamb
Ingredients: 2 kg leg of lamb; 2 whole star anise; 1 piece cinnamon; 8 slices fresh ginger; 3 green onions, sliced; 2 tablespoons dark soy sauce; 1 tablespoon dry sherry; 3 leeks; Sauce; 160 ml reserved stock; 4 tablespoons dark soy sauce; 2 tablespoons hoisin sauce; 2 tablespoons brown sugar; 3 tablespoons sugar; 2 teaspoons sesame oil

15 ingredients

10 steps

Ingredients

2 kg leg of lamb
2 whole star anise
1 piece cinnamon
8 slices fresh ginger
3 green onions, sliced
2 tablespoons dark soy sauce
1 tablespoon dry sherry
3 leeks
Sauce
160 ml reserved stock
4 tablespoons dark soy sauce
2 tablespoons hoisin sauce
2 tablespoons brown sugar
3 tablespoons sugar
2 teaspoons sesame oil

Directions

1

Place lamb in a large pot and add spices, green onions, soy sauce and sherry.
2

Cover with cold water and bring to the boil. Cover and reduce to a simmer.
3

Cook for a further 2 hours to cook through.
4

Meanwhile trim leeks and cut in half lenghtways and soak in cold waterto remove grit.
5

Lift lamb out of pot and drain well. Reserve liquid (160mls) (and a bit more in another cup) and add the rest of the sauce ingredients to the pot.
6

Bring to the boil and add the lamb, cover, reduce heat and cook 15 minutes turning to coat in the sauce.
7

Slice leeks at an angle. Add to the pot, cover and cook a further 5-10 minutes. If necessary add some more reserved stock.
8

Take off heat and rest lamb for 10 minutes. Then slice. finely.
9

Arrange on a serving platter with a little reserved sauce.
10

Allow everyone to make their own pancakes/wraps.