Sticky Asian Lamb Pancakes Recipe

Name: Sticky Asian Lamb Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp peanut oil; 1 None bone-in leg of lamb (about 4 1/2 lbs); 1/2 cup kecap manis (sweet soy sauce); 1/4 cup rice wine vinegar; 1/3 cup packed brown sugar; 2 stalks lemongrass, white ends only, bruised; 1 piece (2 inches) ginger, peeled and sliced; 3 cloves garlic, coarsely chopped; 1 None long red chili pepper, coarsely chopped, plus additional, to serve; 2 None star anise; 1 tsp sesame oil; 2 tsp toasted sesame seeds; 12 None ready-made Chinese pancakes or flour tortillas; None None Cucumber spears, cilantro leaves, mint leaves, lime wedges, to serve

Servings: persons

1 tbsp peanut oil
1 None bone-in leg of lamb (about 4 1/2 lbs)
1/2 cup kecap manis (sweet soy sauce)
1/4 cup rice wine vinegar
1/3 cup packed brown sugar
2 stalks lemongrass, white ends only, bruised
1 piece (2 inches) ginger, peeled and sliced
3 cloves garlic, coarsely chopped
1 None long red chili pepper, coarsely chopped, plus additional, to serve
2 None star anise
1 tsp sesame oil
2 tsp toasted sesame seeds
12 None ready-made Chinese pancakes or flour tortillas
None None Cucumber spears, cilantro leaves, mint leaves, lime wedges, to serve

1
Preheat the oven to 300u00b0F.
2
Heat the oil in a large skillet on high heat. Brown the lamb for 8-10 mins, turning on all sides. Transfer the lamb to a roasting pan.
3
Combine the kecap manis, vinegar, sugar, lemongrass, ginger, garlic, chili pepper, star anise and sesame oil in a medium bowl. Pour over the lamb, brushing to coat. Cover with foil.
4
Bake for 3-3 1/2 hours turning halfway, until very tender. Using 2 forks, shred the lamb from the bone. Spoon the sauce over the shredded meat. Sprinkle with the sesame seeds.
5
Serve the lamb with pancakes, cucumber and herbs. Allow guests to assemble their own pancakes. Serve with additional chili pepper slices and lime wedges.

1330

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp peanut oil, 1 None bone-in leg of lamb (about 4 1/2 lbs), 1/2 cup kecap manis (sweet soy sauce), 1/4 cup rice wine vinegar, and more.

Yes, Sticky Asian Lamb Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Asian Lamb Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions