91热爆

Ingredients
For the Lamb & Marinade
750g lean boneless lamb breast (unrolled)
4 teaspoons Chinese 5 spice powder
thumb size piece ginger grated
3 cloves crushed garlic
4 tablespoons soy sauce
2 tablespoon rice wine vinegar
To Serve
1 round crunchy iceberg lettuce
5 spring onions sliced thinly
Half a cucumber deseeded and sliced lengthways
For the Sauce
3 stalks fresh rhubarb
50g brown sugar
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 teaspoons fresh grated ginger
2 cloves garlic crushed
Dried chilli flakes to taste
To Marinade the Lamb
1. Lightly score the lamb on both sides taking care not to cut right through the meat.
2. Mix the marinade ingredients together and then massage over the lamb working into the flesh.
3. Leave the lamb to marinade skin side down for at least 2 hours but preferably overnight.
4. Preheat the oven to 140 degrees C, gas mark 2. Cover the lamb with a layer of foil making sure no steam can escape.
5. Cook for 2 to 2 and a half hours until the meat is tender and shreds easily with a fork. When the lamb is cooked remove the foil and give it a blast for about 10 minutes on a higher heat of about 180 to crisp it up a little. Keep checking as it will burn really easily.
6. Whilst the lamb is cooking make the rhubarb sauce
Rhubarb Chilli Sauce
1. Trim the ends of the rhubarb and then thinly slice the rhubarb stalks and place into a saucepan. Add the sugar, soy sauce, vinegar, grated ginger, garlic and dried chilli flakes and stir over a medium heat.
2. Bring the mixture to boil and then simmer until the rhubarb has softened and broken down and the mixture has reduced to a sauce consistency.
3. Puree the sauce in a blender adding a tablespoon or two of water if you need to thin it down.
4. To serve, platter up some iceberg lettuce leaves, shredded spring onion, sliced cucumber and a dish of rhubarb sauce. Then just fill your lettuce leaves with a bit of everything and tuck in and enjoy!!