Recipe: Ricky&Pinky’s Northern Style Lamb

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Created by the team at Ricky & Pinky, this dish is a beautiful way to make the most out of our delicious seasonal produce using Chinese flavours.

Serves: 4

Ingredients:

Lamb Marinade

2 tbsp light soy sauce
2 tbsp yellow bean paste
2 tbsp shaoxing rice wine
1 tbsp cumin seeds
1 tbsp Korean chilli flakes
1/2 tsp Chinese five spice powder
1/2 tsp sugar

1 x 1.5 kg lamb should on the bone
3 litres of canola oil for frying

Soy bean sauce

3tbsp light soy sauce
3tbsp soy bean paste

Gluten free flour
2tbsp glutinous rice flour
2tbsp rice flour
2tbsp tapioca flour

Sesame dressing

60g healthy boy soy
20g black vinegar
30g tahini
12g sugar
20g sesame oil
1/2 spring onion, rough chop
1 garlic clove, rough chop
13g ginger, rough chop
1/2 tsp white peppercorns
20g sesame oil
60g blend oil

Pickled cucumbers

200g of sugar
200g of rice wine vinegar
4g Sichuan peppercorns toasted
5g small dried small red chills
60g gluten free soy
20g ginger, sliced
1 continental cucumber (Shredded face down on a mandolin, on a large setting)

1 small jar Gan Mar brand crispy chilli in oil
1tsp whole Sichuan chilli, roasted and ground
1tsp cumin seeds
8 steamed bao

Method:

In a bowl, mix together the light soy, yellow bean paste, shaoxing, cumin, five spice, Korean chilli, and sugar.

Take a heavy, deep roasting tin, large enough to fit the lamb shoulder.

Rub the marinade all over the meat, put it in the tin and cover with plastic wrap; leave to marinade for a few hours, ideally in the refrigerator overnight.

Preheat your oven to 150C.

Remove the plastic wrap form the lamb and add 250 ml of water to the roasting tin. Cover the lamb tightly with aluminum foil and roast the lamb in the oven for two hours. Reduce the oven temperature to 110C and cook for a further four hours. Check every so often, and add a little water if the tin becomes dry. Remove the foil form the tin and roast for the last hour of roasting to crisp up the skin.

Let the lamb cool long enough to handle, and then break the lamb into eight pieces.

For the Soybean sauce

Whisk both the soy sauce and soybean paste together.

Meanwhile, prepare the gluten free flour by combining all flours together and passing them through a fine sieve to remove any lumps.

For the sesame dressing

Sauté the ginger, spring onion and garlic in a little oil, then transfer to a blender with the rest of the ingredients except the oil and blend on a high speed. Slowly pour in the oil to thicken and emulsify.

For the pickled cucumbers

Roast the Sichuan pepper in a frying pan on high heat until it starts to smoke and become very fragrant. Combine with the rest of the pickled cucumber ingredients in a saucepan and simmer for five minutes. Pour over the cucumber and let pickle for at least two hours.

Roast the Sichuan pepper and cumin seeds separately in a frying pan over a medium heat until they become toasted and fragrant; let them cool and roughly crush in a mortar and pestle.

Drain off all the oil form the fried chilli condiment reserving both the oil and crispy chilly for serving.

When ready to serve:

Take a large pot with three litres of canola oil and warm it to 180° C on your stove.

Coat each piece of lamb with the soybean dressing and drain off excess, then coat evenly in the gluten free flour.

Deep-fry the lamb pieces for 5 minutes (until hot and crispy).

Remove from the pot and place into a bowl with:

5tbsp of the sesame dressing

2tbsp of the reserved crispy chilli

2tbsp of the pickled cucumbers

1tsp of the crushed cumin seeds

1tsp of the crushed Sichuan pepper.

Using a wooden spoon, smash the lamb into smaller pieces, making sure you mix all the ingredients well together and that the lamb is well dressed.

Transfer to a serving dish and drizzle with one tablespoon of the reserved chilli oil.

Serve with hot steamed bao.

 

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