Lamb Steaks with Szechuan Pepper Rub


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By Steven Raichlen

Published 1998

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For centuries, lamb was Australia’s preferred meat—in many places its only meat—a legacy of the vast sheep farms that represented the continent’s first industry. Even today, no Down Under cookout would be complete without lamb. My choice for this dish would be steaks cut from the leg of lamb. If you have a butcher who will do this, you will be richly rewarded with an uncommonly flavorful piece of meat. Otherwise, use chops from the shoulder, loin, or rib.

Coriander and Szechuan pepp