MONGOLIAN LAMB

Serves 6–8.

Preparation & cooking time: about 3 hours & marinating & cooling time.

Also known as Mongolian Barbecued Lamb, the cooking method is in fact almost identical to that used for Aromatic and Crispy Duck .

1.25kg (2½–2¾lb leg of lamb fillet, boneless

oil for deep-frying

For the marinade:

2 teaspoons finely chopped fresh ginger root

1 tablespoon finely chopped spring onions

2 teaspoons ground Sichuan red peppercorns

2 teaspoons salt

2 tablespoons light soy sauce

1 tablespoon yellow bean sauce

1 tablespoon Hoi Sin sauce

1 teaspoon five-spice powder

2 tablespoons Chinese rice wine

For serving:

crisp lettuce leaves (Webb or Iceberg)

8–10 tablespoons duck sauce

½ finely shredded cucumber

6–8 finely shredded spring onions

Cut the lamb along the grain into 6 long strips. Marinate in the marinade for at least 2 hours. Pack the lamb with the marinade in a heat-proof dish or bowl, steam in a hot steamer over a high heat for 2–3 hours. Remove andleave to cool.

Take the meat out of the bowl and drain. Deep-fry in hot oil for 3–4 minutes. Cut the lamb into bite-size pieces.

To serve, place about 1 tablespoon of the lamb in the middle of a lettuce leaf, then about 1 teaspoon of the sauce and a few shreds of cucumber and spring onions. Roll up tightly to form a small parcel and eat with fingers.

hancheng

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