8
Asian sticky lamb
Serves 2
•
800g–1kg half leg of lamb (this will need to fit into your cooking bowl)
•
½ tbsp vegetable oil
Sauce ingredients:
•
3cm piece of ginger, peeled and finely chopped
•
1 clove of garlic, finely chopped
•
½ –1 red chilli pepper, finely chopped (or to your preference of heat)
•
1 star anise
•
1 lemon grass stalk, bashed
•
100ml sweet chilli sauce
•
50ml rice wine vinegar
•
75ml dark soy sauce
•
1 tsp sesame oil
To serve:
Shredded spring onions, toasted sesame seeds, rice noodles or fried rice, steamed Asian greens.
1. Mix all the sauce ingredients together in a bowl and set aside.
2. Heat a frying pan until hot and add the vegetable oil. Place the lamb carefully into the frying pan and sauté on all sides
until golden.
3. Place the removable cooking bowl into the heating base and add the lamb. Pour over the sauce, cover and cook on
Low for 6–7 hours or High for 5–6 hours until tender.
4. When the lamb has finished cooking, carefully remove from the bowl and set aside to keep warm (if you like your lamb
brown and crispy, place on a baking sheet and cook in a hot oven for 10 minutes).
5. Remove the star anise and lemon grass from the sauce, adjust the seasoning, and thicken if required with a little
cornflour mixed with water.
Serve the lamb on a warmed plate with 2 forks for shredding, a separate jug of the sauce and some of the serving
suggestions.
Mediterranean braised lamb shanks
Serves 2
•
2 medium-sized lamb shanks (300–400g each)
•
300ml lamb stock
•
1 tbsp vegetable oil
•
1 tbsp balsamic vinegar
•
1 small red onion, quartered
•
230g tin chopped tomatoes
•
1 medium carrot, peeled and diced
•
1 tbsp tomato purée
•
1 clove of garlic, finely chopped
•
1 large sprig rosemary, bruised
•
1 tbsp flour
•
½ tsp dried oregano
•
100ml red wine
1. Heat a large frying pan over a medium heat until hot. Add the vegetable oil and sauté the lamb until browned on all
sides.
2. Place the removable cooking bowl into the heating base and add the lamb shanks.
3. Add the onion and carrot to the frying pan and sauté for about 5 minutes until softened. Stir in the garlic and oregano
and cook for a further minute. Add the flour and mix well.
4. Pour in the red wine, lamb stock and balsamic vinegar and allow to bubble and reduce. Stir in the tomatoes and
tomato purée
.
5. Pour the mixture over the lamb in the cooking bowl. Add the rosemary sprig and some seasoning.
6. Cover and cook on Low for 6–7 hours or High for 5–6 hours.
Delicious served with some spicy roasted root vegetables and buttery couscous.
