Braised Lamb Flap with BBQ Sauce
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The lamb flap knows more formally is the breast or chest of lamb. Here is the way to cook tender, juicy and smoky braised lamb flaps with slow cooking method. Combined with barbeque sauce with a touch of heat, a bit of smoke and a lot of flavor!
INGRIDIENTS
Lamp Flat: 500g
Oil: 2 tablespoons
Onion: 50g
Garlic: 30g
Celery: 40g
Leek: 25g
Carrot: 50g
Brown Stock: 2L
Star Anise: 5 pieces
Cloves: 5 pieces
Cinnamon: 1 piece
Black Peppercorn: 5g
Peppercorn: 5g
Red Rice: 15g
Bay Leaf: 1 piece
Chilil Sauce: 300 g
Tomato Sauce: 80g
Brown Sugar: 30g
Sugar: 30g
Minced Garlic: 50g
Minced Coriander: 10g
Dry Rosemary: 3g
Minced Shallot: 10g
Minced Bay Leaf: 2 pieces
LP Sauce: 10g
Tabasco: 30g
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