Asian Spiced Slow Roasted Lamb Shoulder with Hoisin Sauce and Pancakes

This Asian Spiced Slow Roasted Lamb Shoulder with Hoisin Sauce and Pancakes is a great alternative to the traditional Easter Sunday roast. The sauce contains 5 spice, cayenne pepper, palm sugar, lemongrass and ginger for a truly fragrant dish!

4-6

Ingredients

1 x 2kg shoulder lamb
4 large shallots, peeled and halved
300ml white wine
500ml lamb stock
25g butter

For the rub:

1 garlic, bulb peeled
1 shallot, peeled and sliced
2 lemongrass stalks, chopped
1 x 5 cm ginger, peeled
2 tablespoons of 5 spice powder
1 tablespoons palm sugar
1 teaspoon cayenne pepper
2 tablespoons dried mint
1 teaspoon black pepper
25ml soy sauce
Water if needed

For the sauce:

100ml hoisin sauce
Juice of 1 lime

To serve:

Butterhead lettuce leaves
Spring onions, sliced
Cucumber, sliced
Steamed duck pancakes

Method

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Preheat the oven to 170°C.

Place the shallots into a roasting tray and sit the lamb on top. Season well and pour in the wine, stock and butter.

Add all the rub ingredients to a food mixer and blitz to a paste, adding a little water if necessary. Rub the mixture all over the lamb then place in the oven and cook for 8 hours.

Remove the meat from the pan onto a board and allow it to rest.

Remove the shallots from the pan and add to the blender with some of the meat juices. Add the hoisin sauce and the lime juice and blitz to a dipping sauce consistency then decant into a bowl.

To serve your Asian Spiced Slow Roasted Lamb Shoulder with Hoisin Sauce and Pancakes shred the lamb and pile onto a platter with the pancakes cucumber, spring onions and sauce.