A frozen butterflied leg of lamb started it all. Normally I would have slow-cooked it but I was craving Mongolian lamb. The recipe I’ve used in the past calls for hoisin sauce, which I haven’t bought for ages because of the ingredients. I searched the internet for homemade versions and came across a recipe that sounded easy to duplicate. It called for peanut butter, but I used ABC (almond, Brazil nut and cashew) butter instead with good results. Mongolian lamb is usually served with steamed rice but I used kelp noodles and Chinese broccoli instead to round off the meal. I’ve introduced a trick I found on the internet for…