One of my go to recipes when I have a lot of people to feed. Serve this mouth watering lamb with steamed white rice and Asian green.
3 tsp Sichuan pepper corns
3 tsp cumin seeds
1 ½ tsp fennel seeds
½ tsp ground turmeric
1 tsp ground ginger
2 tsp chilli flakes
3 cloves garlic, crushed
1 tbsp. malt vinegar
3 tsp salt
1 ½ tsp raw sugar
2 kg lamb shoulder, on the bone
1 tbsp grapeseed or similar oil
1 onion, cut into wedges
1 green capsicum, cut into large strips
Chinese greens and steamed white rice to serve.
1. Preheat the oven to 160 degrees. Heat a heavy based frying pan over medium heat. Toss the Sichuan pepper corns, cumin and fennel seeds for three minutes or until fragrant, (watching that they do not burn). Use a mortar and pestle to grind coarsely, then transfer to a large bowl. Stir in the ground turmeric and ginger, together with the chilli flakes, garlic, vinegar, salt and sugar.
2. Scatter the onions and capsicum over the base of a large roasting tin or heavy based large casserole. Make three deep incisions in the lamb, cutting right through to the bone. Rub the spice paste all over pushing it into the incisions. Put the lamb in the roasting tin or casserole and cover with tin foil or a tight fitting lid. Cook for three hours minimum, then remove the foil or lid and cook for another hour or until the meat is falling off the bone, adding a little water if needed.
3. Serve with sliced red chilli over the top, steamed Chinese greens and rice.