Name: Chinese lamb with ginger sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Cuisine: asian
Ingredients: 1 tsp Szechuan peppercorns (see note); 2 cinnamon quills, broken; 2 wide strips mandarin or orange zest, finely chopped; 80ml (1/3 cup) dark soy sauce; 40.00 ml Chinese rice wine (shaoxing - see note); 4 spring onions, finely chopped; 4cm piece ginger, grated; 36.40 gm peanut oil; 16 lamb cutlets, French-trimmed; 1/2 long red chilli, seeded, finely chopped (see note); 62.50 ml coriander leaves; 1 spring onion, thinly sliced on the diagonal; Lime wedges, to serve; 27.60 gm vegetable oil; 4cm piece ginger, finely grated; 2 cloves garlic, crushed; 40.00 gm caster sugar; 31.50 gm light soy sauce; 30.00 ml Chinese rice wine (shaoxing - see note); 30.00 ml Chinese black vinegar (see note)

Chinese lamb with ginger sauce

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Impress guests at your party with these flavorful Chinese-style lamb cutlets.

Ingredients:

1 tsp Szechuan peppercorns (see note)
2 cinnamon quills, broken
2 wide strips mandarin or orange zest, finely chopped
80ml (1/3 cup) dark soy sauce
40.00 ml Chinese rice wine (shaoxing - see note)
4 spring onions, finely chopped
4cm piece ginger, grated
36.40 gm peanut oil
16 lamb cutlets, French-trimmed
1/2 long red chilli, seeded, finely chopped (see note)
62.50 ml coriander leaves
1 spring onion, thinly sliced on the diagonal
Lime wedges, to serve
27.60 gm vegetable oil
4cm piece ginger, finely grated
31.50 gm light soy sauce
30.00 ml Chinese rice wine (shaoxing - see note)
30.00 ml Chinese black vinegar (see note)

Instructions:

Heat a small frying pan over medium heat. Toast peppercorns and cinnamon until fragrant, about 1 minute. Add zest, dark soy sauce, rice wine, spring onions, ginger, and oil. Bring to a simmer. Pour the marinade over lamb in a bowl, coat the lamb, and let it marinate at room temperature for 10 minutes.
To prepare the sauce, warm oil in a small saucepan over gentle heat. Saute ginger and garlic for 2 minutes. Incorporate sugar, light soy sauce, rice wine, vinegar, and 125ml (1/2 cup) water. Simmer briefly, then cook for 2 minutes, stirring to melt the sugar.
After draining the lamb and discarding the marinade, brown the lamb in two batches in a large frying pan over medium heat for 1 1/2 minutes on each side. Return all lamb to the pan and coat with sauce, bringing it to a simmer.
Place the lamb on a platter and spoon the sauce from the pan into a small bowl. Top the lamb with chili, coriander, and spring onion. Serve with the sauce and lime wedges.

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