Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Xinjiang Lamb and Chile Grill

Monday, 26 May 2008

Description

Xinjiang, which borders Mongolia, is noted for its barbecued lamb even though lamb is rarely eaten in other parts of China. In fact, the Mongolian tribes introduced lamb to the rest of China. This simple barbecue could easily be prepared by the nomads on the plains of Xinjiang. Note that this recipe requires advance preparation.

Ingredients

At a glance

Cuisine

Asian

Ingredient

Lamb

Cooking Method

Grill

Heat Level

Chile

Jalapeño

Meal/Course

Dinner

Main Course

Serves

1/4 cup chile oil
1/2 cup fresh lemon juice
2 tablespoons rice wine
4 cloves garlic, minced
2 teaspoons crushed Sichuan peppercorns
1/4 teaspoon salt
1/4 teaspoon sugar
2 pounds lamb, cut in 2-inch cubes
8 whole jalapeño chiles
4 sesame seed buns
Chopped scallions, including the greens
Chopped cilantro

Methods/steps

Combine the chile oil, lemon juice, rice wine, garlic, peppercorns, salt, and sugar. Marinate the lamb and jalapeños in the refrigerator overnight or for 2 to 3 hours at room temperature.

Thread the lamb on skewers, alternating with the jalapeños.

Grill or broil, basting frequently with the reserved marinade until done.

Serve the lamb and chiles in the buns with the chopped scallions and cilantro.

Reviews

Rate this recipe

Featured Rapid Recipe

Roasted Garlic and Chipotle Mashed Potatoes

Created by Marley84

These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.