Spice Infused Lamb

soaking the slices in the oil for 10 to 20 seconds until the meat fiber absorb the oil inside. You can use quick dip for the dry spice mixture.

If you do not want to eat lamb, you can use beef shank as a substitute.

Ingredients

• 1.5kg lamb leg
• 1 small white radish, peeled and then cut into small cubes
• Coriander for decorating
• 2 green onions
• 1 tbsp. Sichuan peppercorn
• 1 small chunk of ginger
• 2 star anises
• 1 Amomum tsaoko

Hot oil dip

• 2 tbsp. chili pepper flakes
• 1/4 cup of oil
• 1/2 tsp. salt
• 2 minced garlic cloves
• 1 tbsp. light soy sauce
• 1/2 tbsp. vinegar
• 1/2 tbsp. sesame oil
• 2 tbsp. minced coriander stem 

Dry spice mixture dip

• 1 tsp. salt
• 1 tbsp. chili pepper flakes
• 1 tbsp. ground cumin

Instructions

Bring a large pot of water to a boiling and then cook the lamb leg for 2-3 minutes. Transfer out and clean with warm water.Place the lamb in a clean pot, add green onion, ginger and all of the spices. Add enough water to cover (for regular pot, the water level should be at least 3 cm higher than the lamb). Optionally add white radishes cubes.

Bring to a boiling and then simmer for around 1 hour. Cover and let the lamb cool down completely in the soup. Transfer the lamb out and drain for around 1hour or cover and fridge overnight.

Finely slice the lamb. Lay a thin l layer of coriander in the serving plate and place the lamb slices one by one.

Make dry spice mixture dip

Heat around 1 teaspoon of salt over slow fire for 1 minute or until slightly browned.

Add 1 tablespoon of Chili pepper flakes and 1 tablespoon of ground cumin. Heat over slowest fire until aromatic. Transfer out to cool down.

Hot oil mixture: Mix 2 tablespoons of chili pepper flakes, 1/4 teaspoon of Sichuan peppercorn, 1 teaspoon of ground cumin, 2 minced garlic cloves and 1/2 teaspoon of salt in a small bowl. Heat 1/4 cup of oil in a small pot until almost smoky. Pour the hot oil into the mixture. Wait until slightly cooled. Then mix in sesame oil, light soy sauce, vinegar and minced coriander stem.

5 from 3 votes

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Spice Infused Lamb

Prep Time

20 mins

Cook Time

1 min

Total Time

21 mins

 

A fabulous spice infused lamb with dry and hot oil dip

Course:

Main Course

Cuisine:

Chinese

Keyword:

Lamb

Servings: 4

Calories: 510 kcal

Author: Elaine

Ingredients

• 1.5
  kg
  lamb leg
• 1
  small white radish
  ,peeled and then cut into small cubes
• Coriander for decorating
• 2
  green onions
• 1
  tbsp.
  Sichuan peppercorn
• 1
  small chunk of ginger
• 2
  star anises
• 1
  Amomum tsaoko

Hot oil dip

• 2
  tbsp.
  chili pepper flakes
• 1/4
  cup
  of oil
• 1/2
  tsp.
  salt
• 2
  minced garlic cloves
• 1
  tbsp.
  light soy sauce
• 1/2
  tbsp.
  vinegar
• 1/2
  tbsp.
  sesame oil
• 2
  tbsp.
  minced coriander stem

Dry spice mixture

• 1
  tsp.
  salt
• 1
  tbsp.
  chili pepper flakes
• 1
  tbsp.
  ground cumin

Instructions

1. Bring a large pot of water to a boiling and then cook the lamb leg for 2-3 minutes. Transfer out and clean with warm water.
2. Place the lamb in a clean pot, add green onion, ginger and all of the spices. Add enough water to cover (for regular pot, the water level should be at least 3 cm higher than the lamb). Optionally add white radishes cubes.
3. Bring to a boiling and then simmer for around 1 hour. Cover and let the lamb cool down completely in the soup.

Make the dipping sauces

1. Dry spice mixture: heat around 1 teaspoon of salt over slow fire for 1 minute or until slightly browned. Add 1 tablespoon of Chili pepper flakes and 1 tablespoon of ground cumin. Heat over slowest fire until aromatic. Transfer out to cool down.
2. Hot oil mixture: Mix 2 tablespoons of chili pepper flakes, 1/4 teaspoon of Sichuan peppercorn, 1 teaspoon of ground cumin, 2 minced garlic cloves and 1/2 teaspoon of salt in a small bowl. Heat 1/4 cup of oil in a small pot until almost smoky. Pour the hot oil into the mixture. Wait until slightly cooled. Then mix in sesame oil, light soy sauce, vinegar and minced coriander stem.
3. Transfer it out and drain for 1 hour or in fridge overnight. Finely slice the lamb. Lay a thin l layer of coriander in the serving plate and place the lamb slices one by one.
4. Serve with dipping sauces.

Nutrition Facts

Spice Infused Lamb

Amount Per Serving

Calories 510
Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 5g31%

Cholesterol 151mg50%

Sodium 1263mg55%

Potassium 1079mg31%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 1g1%

Protein 52g104%

Vitamin A 3910IU78%

Vitamin C 4.2mg5%

Calcium 119mg12%

Iron 9.5mg53%

* Percent Daily Values are based on a 2000 calorie diet.