Steamed Rice-Coated Lamb

You know me—I like my lamb spicy, grilled, smoky with charcoal. But if you’re into something more subtle, this might be your dish. The lamb, mixed with an aromatic oil tinged with ginger, green onions, shallots, and garlic, gets only a light tingle of spice with Sichuan peppercorns. All those flavors, plus the natural juices of the lamb, are then absorbed by crushed rice for a soft, fluffy base. Steamed until tender, the end result resembles the interior of a meat pie—but with Chinese aroma