Northwest Chinese roast lamb ribs with cumin rub
Chinese Cooking Demystified · ♥ 3.3K likes · 143.9K views · 7 min video
Read about lamb in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 whole lamb ribs
- 2 inch crushed ginger
- ½ tbsp whole Sichuan peppercorns
- 1½ l hot boiled water
Combine crushed ginger, whole Sichuan peppercorns and hot boiled water in a pot; cool to room temperature.
- ½ tbsp Sichuan peppercorn
- 2 inch smashed ginger
- 4 whole chilies
- 1 whole dacong
Put the lamb in a pot with Sichuan peppercorn, smashed ginger, de-seeded chilies and dacong; cover with water.
Drop to low, simmer about 5 minutes, shut off the heat and leave covered about 90 minutes until near room temperature.
- 5 tsp cumin seed
- 1 tsp fennel seed
- 1 tsp salt
- 1 tsp chili powder
- ½ tsp MSG
- 2½ tsp toasted sesame seeds
Grind half the cumin coarsely (about ten seconds); grind the fennel seed fine; pound the MSG to powder and the sesame lightly in a mortar; mix with the salt and chili powder.
Set the ribs on a rack, pat dry with paper towels and air-dry at least 30 minutes (here 90), since moisture inhibits browning.
Rub the ribs liberally with the oil, then sprinkle and massage in the seasoning; marinate at least 30 minutes, ideally overnight.
Roast on a baking sheet at 220C for 15 minutes, turning halfway.