Peking Lamb

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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
• 160 ml reserved stock
• 4 tablespoons dark soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons brown sugar
• 3 tablespoons sugar
• 2 teaspoons sesame oil

Recipe

• 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.