Sichuan pepper slow-roasted lamb
A spicy take on the Kiwi classic
Serves
6 - 8
Prep Time
10 mins
Cook Time
4 hrs 20 mins
This one is for the lovers of heat, the lovers of Sichaun peppercorns and the inimitable numbing effect they bring to a dish. Enhanced with garlic, ginger and a little soy sauce, this is the perfect blend of the best Chinese flavours with New Zealand's finest lamb. Easily achieved with slow roasting the oven, your friends and family will talk about this dish for years to come.
We like to serve this lamb with the following sides:
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ShareIngredients
2.5kg Quality Mark lamb leg
salt and pepper
7 garlic cloves
5cm fresh ginger
finely sliced3 star-anise
2 tsp Chinese five spice
2 Tbsp Sichuan peppercorns
crushed¼ cup light soy sauce
3½ cups water
divided2 cups beef stock
bunch fresh coriander
Method
Remove the lamb from the fridge 1 hour before cooking.
Preheat the oven to 175℃ fan-forced.
Place the lamb in a deep roasting dish and season with salt and pepper.
Add the garlic, ginger, star anise, five spice, Sichuan pepper, light soy sauce, 3 cups water, and beef stock to the dish. Top with coriander, cover with foil and roast for 4 hrs.
Remove the foil, pour in the remaining ½ cup water, and brown the meat for a further 20 mins, or until the meat is soft and can be pulled apart easily. Shred the meat as you serve, and toss in the sauces.
Nutrition Information per Serving (330g)
This nutrition analysis is based on 8 serves and is for the roast lamb only.
