Crispy Mongolian Lamb

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 breast of lamb, about 750g
• thumb-size piece ginger
• 2 garlic cloves, crushed
• 6 tbsp dark soy sauce
• 1 tbsp Chinese five-spice powder
• 150ml Shaohsing rice wine
• 2 tbsp soft light brown sugar
• 1 round lettuce, leaves separated
• 3 spring onions, cut into finger-length pieces then shredded
• ¼ cucumber, cut into matchsticks

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the dark soy sauce, Shaohsing rice wine, soft light brown sugar, Chinese five-spice powder, crushed garlic and grated ginger in a bowl. Score the lamb fat in a diamond pattern and place it in a dish just large enough to hold it.

2. Pour the marinade over the lamb, turn to coat, cover and chill for at least 1 hour.

3. Preheat the oven to 325°F (160°C). Place the lamb skin-side up on a rack over a roasting tin, reserving the marinade. Cover tightly with foil and roast for 1½ hours, basting once with the marinade.

4. Remove the foil and increase the oven to 425°F (220°C). Roast for 20 to 25 minutes until the fat is crisp and the thickest part reaches at least 145°F (63°C).

5. Let the lamb rest for 3 minutes. Meanwhile, strain the reserved pan juices and marinade into a small pan and simmer for 5 minutes until syrupy.

6. Cut the lamb into slices and toss with the glaze. Arrange the lettuce leaves on a plate, top with the lamb, spring onions and cucumber matchsticks, and serve.