Sticky lamb bao with pickled chilli and coriander from Ottolenghi by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Marinate lamb 1 hour or overnight. Can substitute mint or dill for tarragon.

  • ALawson25 on November 16, 2025

    I cooked this following the recipe pretty closely, it was delicious! I should have seasoned the lamb a bit but otherwise great. I had a smaller joint of lamb, but kept the ingredients and timings the same, I reduced the water a bit though which I shouldn't have done as it didn't have a lot of juice at the end. Felt like it needed some kind of spicy mayo which I would next time. I also added chopped salted peanuts which gave a great texture.

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