Peppered Loin of Lamb

Name: Peppered Loin of Lamb
Yield: Serves 4 to 6 as a Main Course, 8 to 12 as Part of a Multicourse Meal
Cuisine: China
Ingredients: 1 to 2 tablespoons corn or peanut oil, for searing; 2 small boneless lamb loins in 1 piece, about 2½ pounds trimmed; ¾ cup hoisin sauce; 1 tablespoon Chinese rice wine or dry sherry; 1 tablespoon China Moon Hot Chili Oil or China Moon Chili-Orange Oil; 1 tablespoon juice squeezed from finely minced fresh ginger; 3 tablespoons coarsely chopped coriander leaves and stems; Finely minced or grated zest of ½ small scrubbed orange; ¼ cup plus 2 tablespoons Szechwan peppercorns; ¼ cup thinly sliced green and white scallion rings; 3 large cloves garlic, smashed; 2 tablespoons fennel seeds; 2 tablespoons white peppercorns; ½ cup fragrant black peppercorns, such as Tellicherry or Malabar

Preparation info

Serves
4 to 6
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

If you love pepper, you’ll love this loin! It has the sweetness of hoisin and orange to offset the heat, but the pepper is definitely the star.

If you are somewhat shy about pepper, you can scrape it off after searing, leaving only the flavor-print behind. It will still be quite tasty, but perhaps a bit more refined.

Ingredients

2 small boneless lamb loins in 1 piece, about 2½ pounds trimmed

Asia
China
Dinner
Spicy

Method

With a sharp boning knife or other sharp, slender blade, separate the 2 thin tenderloins from the sides of the 2 larger loin pieces. Separate the two main loin halves, if the butcher has not done this for you. You will have 4 pieces of meat. Carefully trim away all fat, tendon, and tough, silvery skin.
Combine the marinade ingredients in a shallow dish just large