- Serves: 4
- Cook Time: 2.25 hours 15 minutes
- Prep Time: 20 minutes plus 3 hours marinating
- Effort: easy
- 60 ml tamari
- 60 ml soy sauce
- 60 ml hoisin sauce
- 50 g brown sugar
- 1 tsp chinese five spice
- 1 tbsp sesame oil
- 3 cm piece of fresh ginger, finely grated
- 2 garlic cloves, crushed
- 60 ml rice wine
- 1.5 kg lamb shoulder, boned
- 1 cucumber, thinly sliced
- steamed rice, to serve
Tips and Suggestions
For an even more flavoursome dish, toss a handful of mint, coriander and bean sprouts through the cucumber. Scatter chopped spring onion, chilli and peanuts over the lamb.
1. 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.
2. Preheat the oven to 160C/140C fan/gas 3. 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 180C/160C fan/gas 4, 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.
3. Meanwhile, bring the reserved marinade to the boil in a small saucepan over a medium to high heat. Reduce the heat to low and simmer uncovered until it has thickened slightly, about 5 minutes. Strain and keep warm.
4. Toss the cucumber in a bowl with the remaining rice wine and divide into two bowls. Slice the lamb and drizzle with the sauce and serve with steamed rice and cucumber.
For more roast ideas, see our roast lamb recipes
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