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Chinese-style pot-roasted lamb
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Prep Time:
420 minutes
Cook Time:
210 minutes
Total Time:
630 minutes
Chinese-inspired lamb roast, prep ahead for an easy weeknight dinner. Pair with mashed potatoes or rice.
Ingredients:
  • 3 whole star anise
  • 1.8kg easy-carve leg of lamb, de-boned, rolled
  • 1 large orange, rind peeled into 5cm strips, juiced
  • 1 lemon, rind peeled into 5cm strips, juiced
  • 185ml (3/4 cup) Chinese rice wine
  • 185ml (3/4 cup) dark soy sauce
  • 40.00 ml cider vinegar
  • 55g (1/4 cup, firmly packed) brown sugar
  • 20.00 ml Sichuan peppercorns
  • 2 cinnamon sticks
  • 8 whole cloves
  • 1 tsp fennel seeds
  • 1 garlic bulb, halved
  • 500ml (2 cups) water
  • Garlic mashed potato or steamed rice, to serve
  • Steamed Asian greens, to serve (optional)
Instructions:
  • In a large flameproof oval casserole dish, place the lamb. Combine orange rind, orange juice, lemon rind, lemon juice, rice wine, soy sauce, vinegar, brown sugar, peppercorns, cinnamon, cloves, fennel seeds, star anise, and garlic in a bowl. Stir until sugar dissolves. Pour over the lamb. Refrigerate for 8 hours or overnight, turning once to marinate.
  • Preheat the oven to 160C/140C fan forced. Add water to the dish and bring it to a simmer over medium heat. Roast covered, basting every 20 minutes for 2 to 2 ½ hours until the meat is tender. Uncover and roast for an additional hour until browned and the liquid reduces slightly. Let it rest in the dish for 30 minutes. Skim the fat off the surface using a spoon and discard.
  • Present the lamb alongside flavorful garlic mashed potatoes, drizzle with pan juices, and add steamed greens for a well-rounded dish.

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