Roast lamb Hoisin sauce

Ingredients for 4 servings:

• 2,280 g lamb (lamb forequarters with or without bones)
• 3 tbsp hoisin sauce
• 1 bunch of soup vegetables (carrots, leeks, celery)
• 3 tbsp vegetable broth, instant
• 3 tbsp lemon juice
• 5 tbsp currant syrup, black
• 2 tbsp orange juice
• 1 banana(s)
• 1 tbsp soy sauce
• 1 tbsp chili oil
• 1 tsp paprika powder
• 1 tbsp salt
• 3 cloves garlic
• n. B. water

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 30 minutes

braised and roasted lamb with hoisin sauce

Cut the lamb quarter into several pieces, remove most of the fat, and salt the meat. Finely chop the vegetables and place both ingredients in a pressure cooker with about 1/2–1 liter of water. Add about 3 tablespoons of vegetable stock to the pot, cover, and simmer for 3/4 hour. During this time, prepare the marinade. Mix 3 tablespoons of hosin sauce with 3 tablespoons of lemon juice, 1 mashed banana, 5 tablespoons of blackcurrant syrup, 2 tablespoons of orange juice, 1 tablespoon of chili oil, 1 tablespoon of soy sauce, a little paprika, and fresh garlic, if desired. Thin the marinade with a little water until it thickens and doesn’t run off when brushing onto the roast lamb. Place the lamb pieces in a roasting pan or ceramic bowl with some vegetables. Pour half of the marinade into the pot and puree everything. Pour the sauce over the lamb and braise in the oven at 140°C. After 30 minutes, pour the marinade over the lamb with a tablespoon and braise for another 30 minutes. Add a little butter and lemon juice to the sauce, season with salt, and serve. I recommend floury potatoes and green beans as a side dish.