Crispy Welsh Lamb medallions Peking style

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Thursday 21st December 2017


  • 2 boned and rolled breasts of Welsh lamb (makes 8-10 medallions)
  • 2 star anise
  • 300ml vegetable stock

For the glaze:

  • 30ml soy sauce
  • 1 tsp Chinese 5 spice powder
  • 1 tbs brown sugar
  • 15ml honey
  • Dash sweet chilli sauce


  1. Slow cook the breast of lamb in the stock and star anise for 3 hours (can be done in oven in a lidded casserole dish or in slow cooker).
  2. When cooked, remove from the cooking liquid and cool.
  3. Mix all the ingredients for the glaze together.
  4. Insert 4-5 skewers through the lamb breasts and then cut carefully between the skewers making 4-5 slices.
  5. Pre-heat oven to 180°c
  6. Place on a baking tin lined with bakewell paper, then brush over with the glaze mixture. Cook for 6 minutes in oven then turn the medallions and glaze the top and place in oven for further 6-8 minutes until piping hot and crispy.
  7. Serve with egg fried rice.

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