Sticky Asian Lamb Pancakes

• 1 tbsp peanut oil
• 1 None bone-in leg of lamb (about 4 1/2 lbs)
• 1/2 cup kecap manis (sweet soy sauce)
• 1/4 cup rice wine vinegar
• 1/3 cup packed brown sugar
• 2 stalks lemongrass, white ends only, bruised
• 1 piece (2 inches) ginger, peeled and sliced
• 3 cloves garlic, coarsely chopped
• 1 None long red chili pepper, coarsely chopped, plus additional, to serve
• 2 None star anise
• 1 tsp sesame oil
• 2 tsp toasted sesame seeds
• 12 None ready-made Chinese pancakes or flour tortillas
• None None Cucumber spears, cilantro leaves, mint leaves, lime wedges, to serve

1. Preheat the oven to 300u0b0F.
2. Heat the oil in a large skillet on high heat. Brown the lamb for 8-10 mins, turning on all sides. Transfer the lamb to a roasting pan.
3. Combine the kecap manis, vinegar, sugar, lemongrass, ginger, garlic, chili pepper, star anise and sesame oil in a medium bowl. Pour over the lamb, brushing to coat. Cover with foil.
4. Bake for 3-3 1/2 hours turning halfway, until very tender. Using 2 forks, shred the lamb from the bone. Spoon the sauce over the shredded meat. Sprinkle with the sesame seeds.
5. Serve the lamb with pancakes, cucumber and herbs. Allow guests to assemble their own pancakes. Serve with additional chili pepper slices and lime wedges.

peanut oil, lamb, manis, rice wine vinegar, brown sugar, stalks lemongrass, ginger, garlic, long red chili pepper, anise, sesame oil, sesame seeds, flour tortillas, cucumber

Taken from recipes-plus.com/api/v2.0/recipes/26916 (may not work)