Lamb in five Chinese spices
8 servings
60 minutes
Lamb in five Chinese spices is a true gastronomic journey that combines Eastern aromas with a European cooking approach. The inspiration for this dish can be found in Chinese cuisine, where the 'Five Aromas' spices give the meat a deep and spicy flavor. After long marination, the meat becomes tender, rich, and melts in your mouth, while roasting brings it to the perfect texture. This recipe is suitable for both a festive dinner and a cozy family lunch. Lamb is magnificent both hot and cold, revealing new flavor dimensions with each slice. Serving it with favorite sauces enhances the richness of aroma and spiciness of the spices, creating a truly unforgettable impression.
1
The feet should be washed well.
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.
- Garlic: 6 cloves
- Onion: 2 pieces
- Fresh ginger: 1 piece
3
Mix all ingredients for the marinade in a pot, bring to a boil, and simmer for 45 minutes. It results in a strong-smelling dark brown broth.
- Chicken broth: 1.5 l
- Dark soy sauce: 6 tablespoons
- Sriracha: 2 teaspoons
- Sugar: 2 tablespoons
- Chinese five-spice powder: 1 teaspoon
- Dry red wine: 2 glasss
4
Place the lamb in a pot and pour boiling broth over it. Cook the meat on low heat under a lid for one and a half hours, turning the leg every 20-30 minutes.
- Boneless leg of lamb: 2 kg
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.
6
An hour before serving, take the leg out of the marinade and place it in a preheated oven at 180 degrees. Pour out the marinade ruthlessly.
7
Cook for one hour, then slice the meat thinly and serve with favorite sauces hot or cold.
- Hoisin sauce: 3 tablespoons