Roasted lamb with hoisin sauce

Slow-cooking lamb shoulder, basted in sticky hoisin sauce (yes from a jar), for four hours. Spice up for the adults with fresh chilli, peanuts and spring onions.

INGREDIENTS

60ml tamari

60ml light soy sauce

60ml hoisin sauce

50g brown sugar

1 teaspoon chinese five-spice

1 tablespoon sesame oil

3 cm piece ginger, finely grated

2 garlic cloves, crushed

60ml rice wine

1.5kg lamb shoulder, boned

1 telegraph cucumber, thinly sliced

rice, steamed, to serve

INGREDIENTS FOR ADULTS

small handful mint, chopped

small handful coriander leaves, chopped

handful bean sprouts

2 spring onions, sliced, green part only

1 red chilli, sliced

3 tablespoons roasted salted peanuts, chopped

METHOD

Combine the tamari, soy sauce, hoisin sauce, sugar, five-spice, sesame oil, ginger, garlic and 2 tablespoons of the rice wine in a large zip-lock bag. Put the lamb in the bag and coat well with the mixture then leave it to marinate for 3 hours in the fridge.

Preheat the oven to 160°C. Drain the lamb and reserve the marinade. Put the lamb in a roasting tin, cover it with foil and roast for 1½ hours. Increase the heat to 180°C, remove the foil and cook for a further 30 minutes, or until tender and a bit crispy. Transfer the lamb to a plate, cover and let stand for 10 minutes.

Meanwhile, bring the reserved marinade to the boil in a small saucepan over a medium–high heat. Reduce the heat to low and simmer uncovered until it has thickened slightly, about 5 minutes. Strain and keep warm.

Toss the cucumber in a bowl with the remaining rice wine and divide into two bowls.

Slice the lamb and drizzle with the sauce.

DISH ONE

Serve the kids slices of lamb with some cucumber and steamed rice.

DISH TWO

Toss the mint, coriander and bean sprouts through the remaining cucumber. Scatter the spring onion, chilli and peanuts over the grown-ups’ lamb and serve with the salad and steamed rice.

#janeken2 #lamb #hoisinsauce