Sichuan Roast Leg Of Lamb With Celery-Mint Salad Re

Name: Sichuan Roast Leg Of Lamb With Celery-Mint Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Sichuan peppercorns, shiny black seeds and stems removed; 2 tablespoons whole cumin seed; 2 tablespoons dried red pepper flakes (preferably Thai); 2 teaspoons whole fennel seed; 2 star anise pods; 2 tablespoons brown sugar; 1 (5-pound) bone-in sirloin-end leg of lamb; Kosher salt; 8 radishes, very thinly sliced on a mandoline; 5 scallions, white and light green parts only, very thinly sliced on the bias; 4 medium carrots, peeled and very thinly sliced on a mandoline; 3 cups loosely packed cilantro leaves and tender stems; 2 cucumbers, thinly sliced; 1 1/2 cups loosely packed mint leaves; 1 large head celery, stalks thinly sliced on the bias, plus tender celery leaves; 4 1/2 tablespoons Chinkiang vinegar (or 3 1/2 tablespoons rice vinegar plus 1 tablespoon balsamic vinegar); 3 teaspoons distilled white vinegar; 3 medium cloves garlic, minced; 2 tablespoons soy sauce; 1 (1-inch) piece peeled fresh ginger, minced; 1 tablespoon sugar; 1/3 cup vegetable or canola oil; Kosher salt and freshly ground black pepper

Servings: persons

2 tablespoons Sichuan peppercorns, shiny black seeds and stems removed
2 tablespoons whole cumin seed
2 tablespoons dried red pepper flakes (preferably Thai)
2 teaspoons whole fennel seed
2 star anise pods
2 tablespoons brown sugar
1 (5-pound) bone-in sirloin-end leg of lamb
Kosher salt
8 radishes, very thinly sliced on a mandoline
5 scallions, white and light green parts only, very thinly sliced on the bias
4 medium carrots, peeled and very thinly sliced on a mandoline
3 cups loosely packed cilantro leaves and tender stems
2 cucumbers, thinly sliced
1 1/2 cups loosely packed mint leaves
1 large head celery, stalks thinly sliced on the bias, plus tender celery leaves
4 1/2 tablespoons Chinkiang vinegar (or 3 1/2 tablespoons rice vinegar plus 1 tablespoon balsamic vinegar)
3 teaspoons distilled white vinegar
3 medium cloves garlic, minced
2 tablespoons soy sauce
1 (1-inch) piece peeled fresh ginger, minced
1 tablespoon sugar
1/3 cup vegetable or canola oil
Kosher salt and freshly ground black pepper

1
In a medium skillet, toast Sichuan peppercorns, cumin, red pepper flakes, fennel, and anise over high heat until fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder and grind to a powder. Transfer to a small bowl and stir in brown sugar until thoroughly combined.
2
Generously season lamb all over with salt. Rub with spice blend and transfer to a wire rack set over a foil-lined rimmed baking sheet. Refrigerate, uncovered, for at least 2 and up to 8 hours.
3
Adjust oven rack to lower-middle position and preheat oven to 275u00b0F. Transfer lamb to oven and roast until an instant-read thermometer inserted into coolest section of lamb registers 125u00b0 to 130u00b0F for medium-rare, or 130u00b0 to 135u00b0F for medium, about 2 hours. Remove from oven and let rest for 40 minutes.
4
When ready to serve, preheat broiler and position rack in middle position. Broil lamb leg, turning once, until browned and crisp all over, about 5 minutes per side.
5
In a large salad bowl, toss together radishes, scallions, carrots, cilantro, cucumbers, mint, celery, and celery leaves. In a small bowl, whisk together Chinkiang vinegar, distilled vinegar, garlic, soy sauce, ginger, and sugar until sugar is dissolved. Whisk in oil. Drizzle dressing over salad and toss to combine. Season with salt and pepper. Serve with sliced lamb.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons Sichuan peppercorns, shiny black seeds and stems removed, 2 tablespoons whole cumin seed, 2 tablespoons dried red pepper flakes (preferably Thai), 2 teaspoons whole fennel seed, and more.

Yes, Sichuan Roast Leg Of Lamb With Celery-Mint Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sichuan Roast Leg Of Lamb With Celery-Mint Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions