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Sticky lamb bao with pickled chilli and coriander

Sticky, tender lamb bao with a glossy sweet heat kick
Pickled chilli and coriander bring a bright, tangy crunch
Comfort food vibes, juicy and bold in every bite

dinner ⏱ 285 min 650 kcal / portion 55.0 g carbs / portion (estimated) celeryfishglutensoysulphites 🔗 Original source

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Sticky lamb bao with pickled chilli and coriander
v5 · rb0e705f985 20260727Z1751 Sticky Lamb Bao 🎉 34.5 ml mixed spice 1 piece lamb shoulder fine sea salt to taste 24 pieces bao 🌀 stir the marinade spice paste ⏳ rub the lamb with the marinade and marinate 🔥 preheat the oven to 230°C 🔥 set up the roasting tray with lamb and aromatics 🔥 ⏱ 15 min roast the lamb at 230°C 🔥 ⏱ 4 h reduce heat to 160°C and roast 🍳 boil the pickled chilli base and cool completely 🌀 mix the marmalade glaze 🔥 ⏱ 30 min brush the lamb with 3/4 of the glaze and bake uncovered ⏳ ⏱ 10 min brush with remaining glaze and rest 🍳 steam the bao according to pack instructions 🔥 pull apart the lamb and pour over roasting sauce on top 🔪 chop and slice the fresh vegetable toppings 🍽 assemble sticky lamb bao with pickled chilli and fresh vegetables pull the pickled chilli and herbs together with the vegetables 2 tbsp pumpkin spice 2 tsp ground cumin ½ tsp sugar 2 tsp olive oil black pepper to taste 3 pieces celery stick 6 pieces tangerine 2 pieces garlic bulb 4 pieces banana shallot 10 pieces anchovy fillet 7 g thyme 750 ml chicken stock 3 pieces red chili 10 g tarragon 10 g mint 10 g dill 1 tbsp white sugar 60 ml cider vinegar 2 tbsp lime juice 60 ml water 100 ml bitter marmalade 1 tbsp soy sauce 2 tsp aleppo chili flake 20 g coriander 4 pieces spring onion 0.5 pieces cucumber 30 ml bitter marmalade, soy sauce, aleppo chili flake 5 ml coriander, spring onion, cucumber
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Preparation steps

  1. stir the marinade spice paste
  2. rub the lamb with the marinade and marinate
  3. preheat the oven to 230°C
  4. set up the roasting tray with lamb and aromatics
  5. roast the lamb at 230°C for 15 minutes
  6. reduce heat to 160°C and roast for 4 hours
  7. boil the pickled chilli base and cool completely
  8. mix the marmalade glaze
  9. brush the lamb with 3/4 of the glaze and bake uncovered for 30 minutes
  10. brush with remaining glaze and rest for 10 minutes
  11. steam the bao according to pack instructions
  12. pull apart the lamb and pour over roasting sauce on top
  13. chop and slice the fresh vegetable toppings
  14. assemble sticky lamb bao with pickled chilli and fresh vegetables
  15. pull the pickled chilli and herbs together with the vegetables

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