Roasted Spiced Leg of Lamb

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Preparation info

  • Serves

    1

    • Difficulty

      Medium

Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Street-side stalls and restaurants in China often serve lamb as a whole chunk—not neatly butchered into chops or shanks, as with Western lamb dishes. In this dish, we cut the shank cleanly so it stands upright, clean the bone so it looks nice, and slow-cook it in a pot of stock. It is then chilled in its own juices and deep-fried just before serving. For a healthier alternative, omit the final frying step. Frying is not necessary if you’re using New Zealand or Colorado lamb, but it makes the leaner lamb from Mongolia, which we use, taste much better.

Ingredients

    Method