Lamb in Five Chinese Spices
Main Dishes • European
Description
It is recommended to dip pieces of meat in a mixture of equal parts soy sauce and rice wine (which can be replaced with sherry) or equal parts soy sauce and vinegar.
Ingredients
- Garlic 6 cloves
- Onion 2 pieces
- Grated Ginger Root 1 piece
- Chicken Broth 0 qt
- Soy Sauce 6 tablespoons
- Sriracha 2 teaspoons
- Sugar 2 tablespoons
- Chinese Five Spice 1 teaspoon
- Red Grape Juice 2 cups
- Boneless Lamb Leg 5 lbs
- Kung Pao Sauce 3 tablespoons
Step-by-Step Guide
Step 1
Wash the leg thoroughly.
Step 2
Crush the garlic with the flat side of a knife, slice the onion into rings, peel the ginger, and cut it into 1 cm pieces.
Step 3
Mix all the marinade ingredients in a pot, bring to a boil, and simmer for about 45 minutes. You will get a strong fragrant broth of dark brown color.
Step 4
Place the lamb in the pot and pour the boiling broth over it. Cook the meat on low heat with the lid on for one and a half hours, turning the leg every 20–30 minutes.
Step 5
Turn off the heat and let it cool in the marinade for at least overnight. Don't forget to turn it a few times.
Step 6
One hour before serving, remove the leg from the marinade and place it in a preheated oven at 355°F. Discard the marinade.
Step 7
Cook for one hour, then slice the meat thinly and serve with your favorite sauces, either hot or cold.
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