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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
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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 220°C/425°F/gas mark 7 for 15 minutes, then reduce the oven temperature
to 190°C/375°F/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. |