GRAND MAJESTIC SICHUAN
Recipe by chef Theign Phan
“When I think of Christmas, there’s always a whole roast—be it lamb or beef—so I thought of adding a Sichuan twist with a special spice rub. Lamb can be quite gamey and fatty, so I decided on a side of cucumber and coriander salad. The dressing [is inspired by] the pickled chilli used in Sichuan cooking: the flavour profile is slightly spicy and tart, which helps to cut through the fat.”
Sichuan-spiced rack of lamb with pickled chilli cucumber and coriander salad (Serves 4)
Ingredients
1 Frenched rack of lamb (roughly 1kg, approx. 8 ribs)
¼ cup Sichuan spice cure
Sichuan peppercorn oil or vegetable oil
1 medium cucumber
1 bunch coriander
2 tbsp pickled chilli dressing
Sichuan spice cure
1 tbsp chicken powder4 tbsp salt2 tbsp sugar1 tbsp Sichuan chilli powder
