Foodkit Recipe
Northern Chinese Roasted Spiced Lamb with Coriander Tomato Salsa, Pita Bread and Greens
Serves 4 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Lamb (Leg Butterflied) | |
| Sauce (Soy) | In Liquid Mix. |
| Sauce (Mirin) | In Liquid Mix. |
| Chilli Flakes | In Spice Mix. |
| Fennel Seed | In Spice Mix. |
| Cumin Seeds | In Spice Mix. |
| Roasted Sesame Seeds | In Spice Mix. |
| Lettuce (Cos) | Pull leaves apart and rinse |
| Cucumber (Telegraph) | Slice the cucumber in half and then into thin strips |
| Pita Bread | |
| Tomato (Cherry) | Halve or quarter all the tomatoes |
| Coriander | Chop finely |
| Chinese Black Vinegar |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 | Preheat the oven to 200C. |
|---|---|
| Step 2 2 mins | In a roasting tray lay the lamb skin side up and pour in the liquid mix then sprinkle the spice mix onto the flesh. |
| Step 3 45 mins | Place in the preheated oven for 45 minutes, basting meat with the juices in the tray halfway through the cooking time. |
| Step 4 3 mins | Place cos lettuce leaves on a platter topped with the cucumber. Place the pita bread, warmed if you like, to the side on the platter. |
| Step 5 4 mins | Place the tomatoes in a bowl and top with the coriander, mix well. Pour in the Chinese black vinegar and mix well. Place the bowl next to the cos lettuce. |
| Step 6 10 mins | Allow the lamb to rest for 5-10 minutes before slicing finely and serving with vegetables and pita bread so each diner can fill their own |
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