By Amelia
Cook the rice in a can of coconut milk and a little water if required. Heat wok or frying pan. Season the lamb strips. Add 1 tablespoon of the oil to the pan and once it’s hot, add the lamb strips and brown all over on high heat, remove with a slotted spoon and set … Continued
By Amelia
To make the salsa blitz all the ingredients together for a few minutes or if making by hand, chop all the ingredients finely and combine. This will keep in a sealed jar for a few days. To make the crispy crumb melt the butter in a frying pan, add the breadcrumbs and stir over medium … Continued
By Amelia
To crisp the lamb – heat the oil in a frying pan and add the five spice powder, stir through then add the shredded lamb and stir gently for approximately 10 minutes to crisp up and ensure its piping hot. Warm the pancakes as instructed on packet. Spread a little hoisin sauce over each pancake, … Continued
By Amelia
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. When cooked, remove from the cooking liquid and cool. Mix all the ingredients for the glaze together. Insert 4-5 skewers through the lamb breasts and then … Continued
By Amelia
Preheat the oven to 180°C / 160°C fan / Gas 4. Make up the marinade by combining the vinegar, honey, mustard, garlic and seasoning. Add the lamb pieces and rub the marinade into the lamb and the scored fat. Leave to stand for at least 30 minutes. Combine the oil, chopped rosemary, salt and pepper, … Continued
