- Slow cook the breast of lamb in the stock and star anise for 3 hours, can be done in oven in a lidded casserole dish or in slow cooker.
- When cooked, remove from the cooking liquid and cool.
- Mix all the ingredients for the glaze together.
- Insert 4-5 skewers through the lamb breasts and then cut carefully between the skewers making 4-5 slices.
- Preheat oven to 180°C / 160°C fan / Gas 4.
- Place on a baking tin lined with baking paper, then brush over with the glaze mixture. Cook for 6 minutes in oven then turn the medallions and glaze the top and place in oven for further 6-8 minutes until piping hot and crispy.
- Serve with egg fried rice.
Crispy Welsh Lamb medallions Peking style
- Prep time 20 mins
- Cook time 3 hrs 20 mins
- Serves 4
Ingredients
- 2 breasts of PGI Welsh Lamb, boned and rolled (makes 8-10 medallions)
- 2 star anise
- 300ml vegetable stock
For the glaze:
- 2 tbsp soy sauce
- 1 tsp Chinese five spice powder
- 1 tbsp brown sugar
- 1 tbsp honey
- Dash of sweet chilli sauce
Nutrition
- Energy: 1845 KJ
- Calories: 445 kcals
- Fat: 37 g
- Of which saturates: 18 g
- Salt: 1.1 g
- Iron: 1.7 mg
- Zinc: 3.9 mg
- Protein: 25 g
- Carbohydrates: 3.7 g
- Of which sugars: 3.7 g