Juicy Lemon Lamb

🥘 Ingredients

• 5 spice
  2 tsp
• Preserved Lemons
  1
• corn starch
  1 tsp
• fermented red bean paste
  1 cube
• garlic and ginger paste
  1 tbsp
• ground pepper
  1 tsp
• ground star anise
  1/2 tsp
• ground szechuan peppers
  1 tsp
• lamb breast
  500 g
• light soy sauce
  2 tsp
• oregano
  2 tsp
• paprika
  1 tsp
• seaweed or MSG
  1 tsp
• smoked powder
  2 tsp

🍳 Cookware

• baking bag
• oven

1. 1

   Juice Preserved Lemons , finely dice rind.

   Preserved Lemons: 1
2. 2

   Mix 5 spice , ground szechuan peppers , seaweed or MSG , ground star anise , oregano , ground pepper , diced lemon rind, smoked powder , paprika , garlic and ginger paste .

   5 spice: 2 tsp, ground szechuan peppers: 1 tsp, seaweed or MSG: 1 tsp, ground star anise: 1/2 tsp, oregano: 2 tsp, ground pepper: 1 tsp, smoked powder: 2 tsp, paprika: 1 tsp, garlic and ginger paste: 1 tbsp
3. 3

   Unroll lamb breast , spread paste on inside, reroll and put in a baking bag . Mix lemon juice, light soy sauce , fermented red bean paste and corn starch before adding to bag. Leave to marinade for ⏱️ 1 hour .

   lamb breast: 500 g, light soy sauce: 2 tsp, fermented red bean paste: 1 cube, corn starch: 1 tsp
4. 4

   Roast in an oven at Gas Mark 5 till tender (Approx ⏱️ 2 hours . Remove meat and save sauce. Cut meat into slices, add sauce.