facebook-pixel

Crispy Welsh Lamb medallions Peking style

  • Prep time 20 mins
  • Cook time 3 hrs 20 mins
  • Serves 4

Ingredients

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

For the glaze:

  • 2 tbsp soy sauce
  • 1 tsp Chinese five spice powder
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • Dash of sweet chilli sauce

Nutrition

  • Energy: 1845 KJ
  • Calories: 445 kcals
  • Fat: 37 g
  • Of which saturates: 18 g
  • Salt: 1.1 g
  • Iron: 1.7 mg
  • Zinc: 3.9 mg
  • Protein: 25 g
  • Carbohydrates: 3.7 g
  • Of which sugars: 3.7 g

Method

  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. Preheat oven to 180°C / 160°C fan / Gas 4.
  6. Place on a baking tin lined with baking 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.
Share This