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1
With a sharp slender blade, separate the 2 thin tenderloins from the sides of the 2 larger loin pieces.
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2
Separate the 2 main loin halves, if the butcher has not done this for you.
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3
You will have 4 pieces of meat.
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4
Carefully trim away all fat, tendon and tough silvery skin.
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5
Combine the marinade ingredients in a shallow dish just large enough to hold the lamb snugly.
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6
Add the lamb and massage the marinade into the meat.
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7
Seal air tight and marinate in the refrigerator for 24 to 48 hours, turning occasionally.
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8
Bring the lamb to room temperature.
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9
To make the lamb coating, heat a small heavy skillet over medium heat.
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10
Add the coating ingredients and stir gently until the Sichuan peppercorns crackle and become fragrant, 4 to 5 minutes, adjusting the heat so they toast without scorching.
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11
The Sichuan peppercorns will smoke; do not let them burn.
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12
Coarsely grind the mixture in a spice grinder or with a mortar and pestle.
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13
Preheat the oven to 400 degrees.
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14
Position the rack in the center of the oven.
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15
Remove the lamb from the marinade, wiping off excess marinade with your fingers.
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16
Spread the pepper coating on a plate or baking sheet.
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17
Press the lamb pieces into the spices, coating thoroughly on all sides.
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18
Heat a large heavy skillet over high heat until hot enough to evaporate a bead of water on contact.
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19
Add 1 tablespoon of the oil and swirl to coat the pan.
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20
Heat until nearly smoking.
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21
Add the lamb in a single layer with room between the pieces.
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22
(Brown the lamb in batches if necessary, cleaning the pan and adding more oil between batches.)
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23
Sear the lamb to golden brown on all sides, 1 to 2 minutes per side.
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24
Place the lamb on a rack set in a roasting pan.
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25
Roast until an instant-read thermometer registers 115 degrees in the thickest part of each piece, 6 to 7 minutes for larger pieces, 3 to 4 minutes for the smaller pieces.
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26
Promptly remove the lamb to a cooling rack.
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27
Let stand 10 minutes before carving.
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28
Serve hot, tepid or at room temperature, thinly sliced against the grain.
