Recipe: Sichuan, honey and ginger butterflied leg of lamb
Elevate your butterflied leg of lamb with a Sichuan, honey and ginger glaze. Paired with smoky cabbage this is a delicious Sunday spring and summer ‘roast’ on your BBQ.
This recipe was created by Jemima and Lucy from Tart London. They served it with rainbow chard with chilli and garlic, steamed jasmine rice, Farm Shop Wild Garlic Pickles, and our Crab Apple Dipping Sauce.
Ingredients
- 2kg Butterflied Leg of Lamb
- Two pointed cabbages, sliced into quarters keeping the core intact
- Spring onions
- Several chillis
- A lime
Marinade
- 1tbsp fennel seeds
- 1tbsp cumin seeds
- 1tbsp coriander seeds
- 1tbsp Sichuan peppercorns
- ½tbsp dried chilli
- 4 star anise
- 1 cinnamon stick - break in half
- 2 knobs ginger - peeled and chopped
- 6 garlic cloves, sliced
- 4tbsp soy sauce
- 3tbsp Farm Shop Honey
- 3tbsp rice wine vinegar
- 3tbsp sesame oil
- 3 limes
Method
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STEP 1
Place the fennel seeds, coriander, cumin, Sichuan peppercorns, dried chilli, star anise, and cinnamon in a hot, dry pan. Toast the spices over medium heat for a few minutes, until fragrant and the seeds begin to pop. Transfer to a spice grinder or mortar and pestle, and grind to a fine powder.
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STEP 2
Combine the toasted spice powder with the remaining marinade ingredients. Place the butterflied leg of lamb in a large dish and make small incisions all over the meat to help the marinade penetrate. Pour the marinade over the lamb and massage it in well. Cover and let marinate for at least 2 hours, or longer for deeper flavour.
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STEP 3
Light a barbecue with plenty of coals. When it's ready, add the lamb (reserving the marinade), fat-side down, and cook over high heat for 5 minutes until well browned. Turn the lamb over and cook for another 5 minutes to brown the other side. Move the coals to the sides of the barbecue to reduce the heat under the meat, and continue cooking gently for 30–40 minutes, turning occasionally. This timing will give you pink meat.
Alternatively, you can roast the lamb in a hot oven. -
STEP 4
Steam your cabbages for a few minutes until tender and then take out and place into the spiced marinade to soak for a few minutes. Then place over the coals to char or you could use a hot grill or pan.
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STEP 5
Thinly slice up the spiced lamb and serve with the charred smoky cabbage spooned over. Add sliced spring onions, sliced chillies and lime juice to your tastes.