Chinese · Lunch
Five Spice Lamb Wrap
Chinese-spiced lamb shoulder simmered with five spice, ginger, garlic and hoisin until tender, shredded, and rolled into a warm flour wrap with scallion, cucumber and cilantro. The braise builds a dark, savory-sweet glaze while fresh vegetables and herbs cut through the richness of the meat.
$5
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
610Calories
38.2gProtein
33.8gFat
38.5gCarbs
8.4gSugar
3.6gFiber
1380mgSodium
153mgChol
13.9gSat Fat
720mgPotassium
95mgCalcium
4.3mgIron
2.6mcgVitamin B12
6.5mgVitamin C
protein-rich
spice-route
Instructions
1
Prep
Slice the ginger, smash the garlic cloves, thinly slice the scallion, and cut the cucumber into thin ribbons.
2
Sear
Heat vegetable oil in a small pot over medium-high heat. Brown the lamb chunks on two sides for 4 minutes until deeply colored.
3
Bloom
Add ginger, garlic, and five-spice powder; stir over medium heat for 30 seconds until fragrant.
4
Braise
Stir in hoisin, soy sauce, Shaoxing wine, and chicken stock. Cover and simmer on low heat for 75–90 minutes until lamb shreds easily.
5
Reduce
Uncover, raise heat to medium, and cook sauce for 3–4 minutes, stirring, until glossy.
6
Rest
Remove from heat and let rest 10 minutes, then shred meat with two forks in the glaze.
7
Plate
Lay tortilla flat, spoon lamb down center, top with cucumber, scallion and cilantro, fold sides over, roll tightly, slice diagonally and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g lamb shoulder, cut into 2-inch chunks
- 2 tsp2 tsp Chinese five-spice powder
- 2 tbsp2 tbsp hoisin sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 1 oz28g fresh ginger
- 4 cloves4 cloves garlic
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp vegetable oil
- 22 flour tortilla (8-inch, about 45g)
- 22 scallion
- 4 oz114g cucumber
- small handful fresh cilantro leaves
- 1/2 tsp1/2 tsp salt
