Sticky lamb bao with pickled chilli and coriander

dinner · ⏱ 285 min · 6 portions · 55.0 g carbs / portion · allergens: celery, fish, gluten, soy, sulphites

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
http://flowcooking.food/en-us/recipe/419/sticky-lamb-bao-with-pickled-chilli-and-coriander/