Kennedy is a radio, film and television personality who has worked on some of Australia’s favourite films and television shows, including The Late Show, Frontline, The Dish and The Castle.
Jane has five children with her partner Rob Sitch, loves to cook and eat well, and believes that healthy eating shouldn’t come at the expense of flavour or your sense of humour.
She recently published her third cookbook, The Big Book of Fabulous Food, in which she continues her quest to deliver “healthy, flavour-packed recipes to make you feel great”. Here she shares her recipe for Roasted Lamb with Hoisin Sauce.
Roasted Lamb with Hoisin Sauce
Slow-cooked lamb shoulder, basted in sticky hoisin sauce (yes, from a jar)
60ml (¼ cup) tamari
60ml (¼ cup) light soy sauce
60ml (¼ cup) hoisin sauce
3 tablespoons soft brown sugar
1 teaspoon Chinese five-spice
1 tablespoon sesame oil
3cm piece of ginger, peeled and finely grated
2 garlic cloves, crushed
2 tablespoons rice wine
1.5kg boned lamb shoulder
4 spring onions, sliced
2 red chillies, sliced
3 tablespoons roasted salted peanuts, chopped
1 telegraph (long) cucumber, thinly sliced
1 handful mint, chopped
1 handful coriander leaves, chopped
1 handful bean sprouts
1 tablespoon rice wine
Combine the tamari, soy sauce, hoisin sauce, sugar, five-spice, sesame oil, ginger, garlic and rice wine in a large zip-lock bag. Put the lamb in the bag and coat well with the mixture, then leave it to marinate in the fridge for 3 hours.
Preheat the oven to 160°C.
Drain the lamb and reserve the marinade. Put the lamb in a roasting tin, cover with foil and roast for 1 ½ hours. Increase the heat to 180°C, remove the foil and cook for a further 30 minutes, or until tender and a bit crispy. Transfer the lamb to a plate, cover and let it stand for 10 minutes.
Meanwhile, bring the reserved marinade to the boil in a small saucepan over medium-high heat. Reduce the heat to low and simmer, uncovered, until it has thickened slightly, about 5 minutes. Strain and keep warm.
To make the herb salad, toss the cucumber, mint, coriander, bean sprouts and rice wine in a bowl.
Slice the lamb and drizzle with marinade sauce. Scatter spring onion, chilli and peanuts over the lamb and serve with the herb salad.
This recipe is from The Big Book of Fabulous Food by Jane Kennedy, $45, published by Hardie Grant Books and is available in stores nationally.
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