Sichuan Style Lamb Recipe

Sichuan Style Lamb Recipe

Ingredients : Serves 4

5 ml/1 tsp Sichuan peppercorns
250 ml/8 fl oz/1 cup golden (light corn) syrup
10 ml/2 tsp sesame oil
2.5 cm/1 in piece of root ginger, grated

3 star anise
5 ml/1 tsp Chinese five spice powder

2 racks of lamb
Steamed pak choy vegetable, to serve

Method :

Toss the peppercorns in a hot, dry pan for a few minutes until fragrant, then remove and grind coarsely. Warm the syrup in a pan, then stir in all the remaining ingredients except the lamb and leave to cool. Rub this marinade into the lamb, then pour over the remaining marinade, cover and leave in a cool place overnight.
Lift the lamb out of the marinade and place on a rack in a roasting tin (pan) and baste with a little of the marinade. Roast in a preheated oven at 220C/425F/gas mark 7 for 15 minutes, then reduce the oven temperature to 190C/375F/gas mark 5 and continue to cook for a further 10 minutes or until cooked to your liking. Leave to stand for 10 minutes, then carve and serve with steamed pak choy.

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