Makes 20 pancakes
This pulled lamb recipe is crazy delicious. Makes enough for 20 pancakes. Normally served as a starter and would feed 5 to 10 people depending on if people want to serve as a main course or as part of a feast. Enjoy! - Genie
- 850 gm OVATION boneless netted shoulder
- ½ cup orange juice (1 orange)
- 2 tbs hoisin sauce
- 2 tsp salt
- 2 tsp soft brown sugar
- 1 tbs light soy sauce
- 1 tbs Shaoxing wine
- 1 tsp 5 spice powder
- 1 red onion (sliced)
- 20 Peking pancakes
- 2 spring onions (cut into 7cm slivers)
- ½ telegraph cucumber (cut 7cm matchsticks)
- Hoisin sauce
- 2 cups plain flour
- 200ml hot water
- A little oil
TO MAKE THE PANCAKES
Sift the flour into a large bowl. Add hot water. Using a spatula, mix until a shaggy dough forms. Cover the bowl with a tea towel and set aside for 30 minutes.
Lightly oil a work surface. Tip the dough out of the bowl and knead for 5 minutes until the dough is smooth and elastic. The dough will seem sticky at first but keep at it. Divide the dough in half. Roll each half into a banana-size roll. Cut each roll into 5 pieces. Roll these into plum-size balls. Place the balls back into the bowl and cover with a tea towel.
Taking 1 ball at a time, divide into half and flatten each half into a biscuit-size disk. Place a disk on the work surface and spread a dot of oil over it. Stack the second disk on top. Roll out with a rolling pin until you have a very thin double stacked pancake about 12 to 15cm wide. Make the pancakes as perfectly round as you can.
Place a frying pan on medium heat and spray or add a tiny amount of oil. Cook the double pancake (flipping once) until lightly browned on both sides, about 40 seconds. Remove from heat and set on a plate. Once cool enough to handle but still very warm, split the double pancake by carefully peeling them apart so that you have 2 thin pancakes. Place split pancakes on a platter.
Repeat with rest of dough balls. The pancakes can be made ahead of time, refrigerated, and steamed/microwaved before serving.
TO MAKE THE 5 SPICE PULLED LAMB (Peking style)
Remove the netting from the lamb shoulder. Place the seasoning ingredients into a bowl or container: orange juice, hoisin sauce, light soy sauce, salt, soft brown sugar, Shaoxing wine and 5 spice powder. Mix to combine. Add the lamb to the bowl, massaging the marinade into the lamb. Roll the lamb back up in the marinade and cover with a lid. Place in fridge to marinate overnight.
Remove lamb from fridge 1 hour before cooking and preheat oven to 160°C.
Place the red onion slices into a dutch oven or casserole dish. Place the lamb and marinade into dish. Fold a large piece of foil down to just larger than the dutch oven lid; this will act a padded seal. Cover dish with foil and place lid on top to create a tight seal. Place in oven and roast for 1 hour 30 minutes at 160°C.
Turn the lamb over and roast for another 1 hour 30 minutes at 160°C. Remove the dish from oven and increase the oven temperature to 200°C. Remove the lid and use the foil to line a small bowl. Ladle out excess oil from the sauce into the foil-lined bowl. Once cooled, wrap up the oil and discard.
Baste lamb with the remaining sauce and roast uncovered for 10 to 15 minutes at 200°C to caramelise the sauce to the lamb. Remove the dish from the oven and transfer to a serving platter. Shred the lamb using two forks and season to taste.
Serve lamb with warmed Peking pancakes, spring onion, cucumber and hoisin sauce. To assemble a pancake, take a heaped tablespoon of lamb and dip in hoisin sauce. Place into the centre of a pancake, spreading the sauce on the pancake using the lamb. Add cucumber and spring onion. Fold or roll up and eat.