Name: Spice-Crusted Xinjiang Lamb with Smacked Cucumber
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1 tbsp Shaoxing rice wine; 1 tbsp sesame oil; 2 tbsp roasted chilli flakes in oil, drained; 1 tbsp red chilli flakes; 2 tbsp black or rice vinegar; 1 tbsp Sichuan peppercorns; 2 garlic cloves, crushed; 2 racks lamb, French trimmed; 1 tbsp light soy sauce; 2 tbsp caster sugar; 2 tbsp light soy sauce; 1 tbsp cumin seeds; 1 tbsp sesame seeds, toasted; 6 baby cucumbers, ends trimmed; 2 garlic cloves, finely crushed; 1 tbsp fennel seeds

Preparation info

Serves
4

Difficulty
Medium
Ready in
15 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

In the outer Chinese border provinces like Xinjiang, near Mongolia, the cuisine starts to mingle with Middle Eastern influences and lamb features prominently. These tasty spice-crusted cutlets originated in this far-flung outpost, but are popular street food all over China. You can also make this as skewers.

Ingredients

2 racks lamb, French trimmed
2 garlic cloves, crushed
1 tbsp light soy sauce

Method

Remove any outer fat from the lamb racks and slice into individual cutlets. In a shallow baking dish, mix togther the garlic, soy, sesame oil and rice wine and massage into the lamb flesh. Leave to marinate for 30 minutes or up to overnight, covered and refrigerated.

Place all the spices, except for the chilli flakes, in a small saucepan. Toast for 1 minute over medium heat and then pla

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Spice-Crusted Xinjiang Lamb with Smacked Cucumber

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