MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mongolian Grilled Lamb Lettuce Wrap
Categories: Lamb, Mongolian
Yield: 1 Batch

1 Ginger piece (4 cm); finely
-chopped
2/3 c Dark soy sauce (150 ml)
2 tb Chinese five spice
300 ml Dry sherry
2 tb Star anise
1 Cinnamon stick
2 tb Dark muscovado sugar
2 tb Granulated sugar
1 7/16 kg Lamb leg; braided with a
-sharp knife
Iceberg lettuce
1 Cucumber; sliced finely
1 bn Salad onions; sliced finely

Place all of the lamb ingredients in a flameproof dish. Bring to the
boil and reduce heat to simmer. Cover and cook for 2 hours, turning
occasionally.

Preheat the grill to high, remove the lamb from the casserole and
grill until the skin is crispy.

Meanwhile warm the remaining sauce in the casserole. Boil for about
10 to 15 minutes until the sauce is thick. Pour into a serving bowl
and let cool.

When lamb is cooked allow to air cool for 15 minutes. Remove the bone
and shred the meat to arrange on a serving plate.

To serve, take a piece of iceberg, a 1 ts of sauce, some cucumber,
spring onion, and lamb and roll up into a parcel and eat.

Recipe FROM:
<https://sites.ualberta.ca/~rxzhang/FooD/mongoliabody.htm>

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