Sichuan pepper slow-roasted lamb
A spicy take on the Kiwi classic
6 - 8
Serves
10 mins
Prep Time
4 hrs 20 mins
Cook Time
Recipe author
Bunny Eats Design
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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Ingredients
For the lamb roast
2.5kg Quality Mark lamb leg
salt and pepper
7 garlic cloves
5cm fresh ginger
finely sliced
3 star-anise
2 tsp Chinese five spice
2 Tbsp Sichuan peppercorns
crushed
¼ cup light soy sauce
3½ cups water
divided
2 cups beef stock
bunch fresh coriander
Method
For the roast
1
Remove the lamb from the fridge 1 hour before cooking.
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2
Preheat the oven to 175℃ fan-forced.
3
Place the lamb in a deep roasting dish and season with salt and pepper.
4
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.
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5
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.
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