Crispy Welsh Lamb medallions Peking style – Eat Welsh Lamb and Welsh Beef
Crispy Welsh Lamb medallions Peking style: Slow-cooked, glazed with soy and honey, then oven-baked until golden. Served with egg fried rice. Enjoy the taste of Wales!
Ingredients
- 2 breasts of PGI Welsh Lamb, boned and rolled (makes 8-10 medallions)
- 2 star anise
- 300ml vegetable stock
- 2 tbsp soy sauce
- 1 tsp Chinese five spice powder
- 1 tbsp brown sugar
- 1 tbsp honey
- Dash of sweet chilli sauce
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