Vietnamese · Dessert

Pan-Seared Lamb Crumble

The kind of Vietnamese plate you make on repeat. ginger and star anise, a proper sear, and a finish of fresh herbs.

5.0 from 447 cooks

Prep20 min

Cook25 min

Serves8

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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