Oyster Sauce Braised Lamb Leg
Stir-fry the lamb leg, then add seasonings and braise until tender, finishing with a drizzle of the reduced sauce and sesame oil.
Story
The lamb leg is first stir-fried to seal in the flavors, then braised with seasonings until it becomes tender and soft, finally glazed with its own savory juices and a touch of sesame oil.
Ingredients
Whole lamb hind leg (hair scraped clean, washed)
About 1000g
Coriander
3 stalks
Fine salt
2 tsp
MSG (1 tsp for cooking)
2 tsp
Oyster sauce
0.5 tbsp
Ginger juice wine
0.5 tbsp
Dark soy sauce
0.5 tbsp
White sugar
0.5 tbsp
Dried tangerine peel
1 piece
Sichuan peppercorn
15 grains
Star anise
1 piece
Sesame oil
2 teaspoons
Minced garlic
2 teaspoons
Second stock
6 cups
Green onion
5 sections
Ginger
5 slices
Vegetable oil
1 tbsp
Instructions
1
Preparation
Scrape the lamb leg clean of hair and wash it.
2
Stir-frying
Heat vegetable oil in a wok to 40% heat, add scallion segments, ginger slices, and the lamb leg, and sauté until thoroughly cooked.
3
Seasoning and Cooking
Add ginger juice wine, pour in stock, add fine salt, 1 teaspoon MSG, star anise, Sichuan peppercorns, sugar, and dried tangerine peel; after it boils, add dark soy sauce and oyster sauce.
4
Braising
Cover and braise until tender.
5
Plating
Place the whole leg on a large oblong plate, strain the original sauce to remove residue, and drizzle sesame oil evenly over the lamb leg.
