Oyster Sauce Braised Lamb Leg
Stir-fry the lamb leg, season, and braise until tender. Finish by drizzling with the original juices and sesame oil.
Ingredients
whole lamb hind leg (shaved clean and washed)
about 1000 g
cilantro
3
fine salt
2 tsp
MSG (1 tsp used in cooking)
2 tsp
oyster sauce
0.5 tbsp
ginger wine
0.5 tbsp
dark soy sauce
0.5 tbsp
white sugar
0.5 tbsp
dried tangerine peel
1
Sichuan peppercorns
15
star anise
1
sesame oil
2 tsp
minced garlic
2 tsp
stock
6 cups
scallions
5 sections
ginger
5 slices
vegetable oil
1 tbsp
Instructions
1
Preparation
Shave the lamb leg clean, then wash it thoroughly.
2
Searing
Heat the vegetable oil in a wok until moderately hot. Add the scallion sections, ginger slices, and lamb leg, then sear them until thoroughly fragrant.
3
Seasoning and Simmering
Add the ginger wine and pour in the stock. Add the fine salt, 1 tsp of MSG, star anise, Sichuan peppercorns, white sugar, and dried tangerine peel. Once it boils, add the dark soy sauce and oyster sauce.
4
Braising
Cover and simmer until the lamb is tender.
5
Plating
Place the whole lamb leg on a long oval platter. Strain the cooking sauce to remove the solids, then drizzle the sesame sauce evenly over the lamb.
