STICKY ASIAN LAMB PANCAKES

SERVES 4-6 PREP 10 MINS COOK 3 HOURS 40 MINS

1 tbsp peanut oil 2kg lamb leg, on the bone ½ cup kecap manis ¼ cup rice-wine vinegar ¼ cup brown sugar 2 stalks lemongrass, white ends bruised 6cm piece of ginger, peeled, sliced 3 garlic cloves, roughly chopped 1 long red chilli, roughly chopped, plus extra to serve 2 whole star anise 1 tsp sesame oil 2 tsp toasted sesame seeds 12 ready-made Chinese-style pancakes cucumber spears, coriander, mint leaves, lime wedges, to serve 1 Preheat oven to 150°C. 2 In a large flameproof casserole dish, heat oil on high. Brown lamb on all sides 8-10 mins.

3 In a large jug, combine kecap manis, vinegar, sugar, lemongrass, ginger, garlic, chilli, star anise and sesame oil. Pour over lamb, brushing to coat. Bake, covered, 3-3½ hours, turning halfway, until very tender.

4 Using 2 forks, shred lamb from the bone. Spoon sauce over shredded meat. Sprinkle with seeds.

5 Serve lamb with pancakes, cucumber and herbs. Let everyone assemble their own pancakes. Accompany with extra chilli and lime wedges.