Whole Roast Lamb Shoulder, Coriander & Mint Paste, Sichuan Sauce

Whole Roast Lamb Shoulder, Coriander & Mint Paste, Sichuan Sauce

Serves 4
Sichuan Sauce

In a large stainless steel saucepan, warm the grapeseed oil over medium heat. Add the garlic and ginger, cooking for 3-4 minutes until aromatic. Add the chilli bean paste and cook for 2 minutes. Deglaze the pan with the Shaoxing rice wine and reduce by half. Add the tomatoes, sugar, yellow bean paste, oyster sauce and stock and bring to the boil. Reduce the heat and simmer for 30 minutes.

Combine the corn our and vinegar with water and pour it into the sauce, stirring regularly as it thickens. Blend the sauce until it is smooth (a hand-held blender is best for this).

Lamb Shoulder

In a bowl, mix together the light soy sauce, yellow bean paste, Shaoxing rice wine, cumin, chilli flakes, five-spice and sugar.

Take a heavy, deep roasting tin large enough to fit the lamb shoulder. Rub the marinade all over the meat, put it in the tin, cover with plastic wrap and leave to marinate for a few hours or ideally overnight in the refrigerator.

Preheat the oven to 150°C.

Remove the plastic wrap from the lamb and add 250ml water to the roasting tin. Cover the lamb tightly with aluminum foil and roast the lamb in the oven for 2 hours. Reduce the oven temperature to 110°C and cook for a further 4 hours, checking every so often and adding a little more water if the tin becomes dry. Remove the foil for the last hour of roasting to crisp up the skin.

Coriander & Mint Paste

Put the avocado, garlic, cumin, coriander and mint in an upright blender. Blend until you have a rough puree . Pour the oil in slowly, blending until the sauce becomes smooth. Season the sauce with the lemon juice and sea salt, adding more if necessary. Set aside.

To Serve

When ready to serve, heat the grapeseed oil in a large non- stick frying pan over medium heat. Cook the spring onion pancakes for 2 minutes on each side until golden.

Warm the sichuan sauce over low heat. Place the lamb in a deep dish and pour the sichuan sauce over the top. Finish the dish with the chilli oil, ground sichuan pepper, coriander and spring onion. Serve with the spring onion pancakes and the coriander and mint paste on the side.

Chef’s Tip: This recipe also works well with lamb shanks or sliced neck on the bone.

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