I love this dish, and sometimes I make it with duck, But this time I had to feed a crowd, Its great for entertaining , as all the hard work is done at the table. Let your guests serve themselves and add what they like.
I admit I don’t like cucumbers ( weird I know ), but I understand that lots of people do and this dish needs the cucumbers for their crispy crunchy bite !( I just leave them out )
The sauce is very important here, its very versatile and goes with lots of meats, such as chicken and pork and even great on prawns. I also used this sauce on my vegetable rice paper rolls, and crumbed chicken breasts.I use Chinese Black vinegar , as its has a certain depth to it, use regular white vinegar if you cant get your hands on some black vinegar available at Chinese grocer stores.
The Peking Duck pancakes are also from the Chinese grocer, and usually I buy a few packets , they vary in packet sizes as they are usually made by the owner. I go to my Local Chinese Grocer, and ask for them, as they are “out the back ” in a freezer. You can make them but they are time consuming and easier to buy. I freeze them so they are also on hand for a quick meal. I use this base of pancakes, shallot, cucumber and cut up chicken schnitzel for an easy weeknight meal.
Preparation time – 20 minutes
Cooking time 3-3 ½ hours
Serves 8-10 as an entree dish
1 Tbsp olive oil
2 cloves crushed garlic
1 tsp cinnamon powder
2 kg Lamb leg roast OR lamb Shoulder
1 star anise
¼ cup Hoisin sauce
2 Tbsp white vinegar OR black Chinese vinegar
1 tsp sesame oil
1 lebansese cucumber, cut into strips
4 green shallots ( scallions) cut into 5 cm lengths
24 frozen Chinese Peking duck pancakes, thawed
1 Preheat oven to 160c Or 140c fan forced . In a small bowl combine olive oil, garlic and cinnamon powder and star anise. Place lamb leg into a deep oven dish.
2 Spoon cinnamon paste over lamb to cover. Add star anise to roasting dish.
3 Pour 2 cups water down the side of the baking dish, cover with foil and roast for 1 ½ -2 hours. Remove foil, and top up with water if necessary. Roast for another 1- 1½ hours, till golden and meat is falling away from the bone.
4 With two forks shred the meat in the baking dish off the bone into the lamb juices.
5 Combine hoisin with vinegar and sesame oil. Place pancakes on a heatproof plate in a steamer basket over boiling water for 1-2 minutes till softened.Place lamb on a platter with cucumber, shallots and folded pancakes. Serve with hoisin sauce and let your guests serve them selves .