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How to make Chinese lamb with ginger sauce

Yield = 16 pieces
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

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

Ginger sauce

  • 1 1/2 tablespoons vegetable oil
  • 4cm piece ginger, finely grated
  • 2 cloves garlic, crushed
  • 2 tablespoons caster sugar
  • 1 1/2 tablespoons light soy sauce
  • 1 1/2 tablespoons Chinese rice wine (shaoxing - see note)
  • 1 1/2 tablespoons Chinese black vinegar (see note)

Method

  • Step 1 To marinate lamb, heat a small frying pan over medium heat. Add peppercorns and cinnamon, and cook, stirring, for 1 minute or until fragrant. Add zest, dark soy sauce, rice wine, spring onions, ginger and oil, and bring to a simmer. Place lamb in a bowl, then pour over marinade. Turn lamb to coat, then stand at room temperature for 10 minutes to marinate.
  • Step 2 Meanwhile, to make sauce, heat oil in a small saucepan over low–medium heat. Add ginger and garlic, and stir for 2 minutes. Stir in sugar, light soy sauce, rice wine, vinegar and 125ml (1/2 cup) water. Bring to a simmer, then cook for 2 minutes, stirring to dissolve sugar.
  • Step 3 Drain lamb, discarding marinade. Heat a large frying pan over medium heat. Cook lamb, in 2 batches, for 1 1/2 minutes each side or until browned. Return all lamb to pan. Add sauce and bring to a simmer, turning to coat lamb in sauce.
  • Step 4 Transfer lamb to a platter. Spoon sauce from pan into a small bowl. Scatter lamb with chilli, coriander and spring onion. Serve with sauce and lime wedges.