Hoisin Lamb Pancake Wraps
How to make Hoisin Lamb Pancake Wraps
Prep Time: 1 hour, plus resting | Cook Time: 5 hours 30 minutes | Serves: Makes 20 pancakes (serves 8-10)
Ingredients
Lamb:
- 60g piece fresh ginger
- 1 brown onion, thickly sliced
- 1.4kg Killarnee rolled boneless lamb leg
- 165g Asia Green Garden hoisin sauce, plus extra to serve
- 750ml Chef's Cupboard liquid chicken stock, boiling
Pancakes:
- 250g White Mill plain flour, plus extra for rolling
- 100ml Pure Vita canola oil
To serve:
- 2 Lebanese cucumbers, cut into thin batons
- 4 spring onions, cut into matchsticks
- Sliced red chilli
Method
Lamb:
1. Preheat oven to 160°C. Cut the ginger into thick slices and place into a large, heavy-based flameproof roasting dish with the onion.
2. Pat the lamb dry with paper towel. Remove the string and unroll it to flatten. Make some long incisions into the thickest part to flatten it as much as possible. Rub with hoisin sauce and place skin side down on top of the ginger and onion.
3. Pour the boiling stock around the lamb, then cover the whole roasting tin with 2 layers of foil, making sure it is well sealed.
4. Bake for 5 hours or until the lamb is very tender. Increase the oven temperature to 180°C. Remove the foil, turn the lamb skin side up and baste with the juices. Roast for 20 minutes or until the skin crisps up and the sauce caramelises slightly. Remove from the oven. While the lamb is cooking, prepare the pancakes.
Pancakes:
5. Place the flour into a mixing bowl with 150ml water and stir until a shaggy dough forms. Place onto a board and knead for 5 minutes or until smooth and elastic. Cover and rest for 20 minutes.
6. Place the oil into a small dipping bowl. Roll the dough into 2 long, even logs, about 4cm thick. Cut each log into 10 discs. Flatten a disc slightly and dip into the oil to coat. Place onto a floured board, dust with flour and roll into a rough 15cm circle (they do not have to be perfect). Repeat with all the dough.
7. Place a frying pan over a medium heat and cook each pancake for 30 seconds each side or until opaque - there is no need to colour them. Keep them warm by placing into a steamer set over a very low heat. Alternatively, set them aside to reheat later.
To serve:
8. Place the lamb into a mixing bowl and discard any visible fat. Shred the meat with 2 forks. Pour off and discard the liquid lamb fat from the roasting dish and remove the ginger slices. Place over a high heat and simmer for 10 minutes or until the sauce is thick enough to coat the meat. Return the pulled meat to the sauce and stir to combine.
9. Serve the pulled lamb with warm pancakes, cucumber and spring onion. Drizzle with extra hoisin sauce and serve with chilli if you like it hot.
OPTIONAL:
You can make the pancakes in advance. To serve, simply steam over a gentle heat until warmed through. Try using Diego's street tacos to save time making pancakes from scratch.
