SIMMERED LAMB IN CRÊPES

SIMMERED LAMB IN CRÊPES

SIMMERED LAMB IN CRÊPES

 

Ingredients | Makes 12 Skewers

  • 800g lamb shoulder joint 

  • Vegetable oil - for frying 

  • 100ml soy sauce 

  • 50ml sake 

  • 1 tablespoon caster sugar 

  • 1 leek or 2 spring onions 

  • A piece of fresh ginger, peeled and lightly crushed 

  • 4 hard-boiled eggs cooked for 7 minutes, shelled 

    For the crêpes:

  • 100g plain flour 

  • 1 teaspoon caster sugar 

  • A little salt 

  • 1 tablespoon vegetable oil

    To serve:

  • 1 cucumber, sliced into julienne 

  • 2 leeks or 4 spring onions, sliced into julienne, washed and dried a small  

  • A small packet of mixed salad leaves 

  • Fresh coriander  

SHOP THE LOOK

Method

  1. To cook the lamb: Cut the joint in half, as this will help it cook more quickly.

  2. Put a little oil in a deep, heavy-bottomed saucepan and place on a medium heat. Add the lamb and brown it on all sides. Remove any excess oil from the pan with kitchen paper. 

  3. Add the soy sauce, sake and sugar and just enough water to cover the meat. Add the green stem of the leek and the crushed ginger.

  4. Turn up the heat and bring to the boil then after a few minutes skim the surface of any scum, reduce the heat and cover with a drop lid ( a lid of foil slightly smaller than the size of the rim of the saucepan that sits inside the pan on top of the meat). Simmer for 1 hour, skimming the surface and turning the meat every 15 minutes. Add the boiled eggs 50 minutes into the cooking time to ensure they do not over cook but they have enough time to absorb the flavours. 

  5. To make the crêpes: Mix the flour, sugar, salt and 200ml water together in a bowl then add the vegetable oil. Leave to stand for a few minutes. 

  6. Heat a little oil in a non-stick frying pan. Pour a thin layer of the mixture into the frying pan to make a crêpe. This amount of mixture should make 10 thin crêpes.

  7. When the lamb is cooked and the broth has thickened, remove the eggs, cut them in half, and slice the lamb into easy-to-eat pieces.

  8. Create a visual feast, arranging the lamb slices and egg halves with the julienned cucumbers, leeks, herbs and crêpes on serving plates. 

 
 
Recipe from p52 from Everyday Harumi

Recipe from p52 from Everyday Harumi

 
Nihal Shah