Crispy Mongolian Lamb

23 Feb

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Tonight’s dinner was another simple one, though done (mostly) without the aid of a cookbook.

I had intended to use lamb breast for this, having worked in a butchers and sold many lamb breasts to the local Chinese restaurant for the same or similar dish. Unfortunately the stock of our local supermarket didn’t include this, so I plumped for some bones shoulder instead. This was sliced thinly and sprinkled with spices, then placed in a hot oven. The spices included a couple of dried whole chillies, star anise and a large amount of szechuan peppercorns.

With the lamb in the oven for almost an hour first hot and later at a low temperature to hopefully crisp up, it was time to consult the recipe book for the egg fried rice recipe.

The lamb did come out nice and crisp and full of flavour and went well with the rice. Some bits of lamb might have had rather generous allocations of chilli, but our training in January means that wasn’t a problem! Score: 8.5

Mr M

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