Spice-Crusted Xinjiang Lamb with Smacked Cucumber

Preparation info
  • Serves


    • Difficulty


    • 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.


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


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