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CHNG Kee's sauce(s) used:

• CHNG Kee’s Black Pepper Sauce

Cooking Method

1. Stuff the lamb shanks with the cheese stuffing and wrap them tightly.

2. Braise in oven at moderate temperature for about 30 mins.

3. Allow to cool, and slice.

4. Coat the leg of lamb with crushed cumin and CHNG Kee’s Black Pepper Sauce.

5. Roast in oven at moderate temperature for about 35 mins, and slice.

6. Serve stuffed lamb shanks and roasted leg of lamb with lavosh, chive, basil leaf, capsicum, onion and tomato.

Ingredients

• 300 ml CHNG Kee’s Black Pepper Sauce
• 950 gm cheese (for stuffing)
• 200 gm capsicum, onion and tomato (diced)
• 1.5 kg leg of lamb
• 20 pcs lavosh, chive and basil leaf
• 10 pcs lamb shanks (deboned)
• Cumin (crushed)