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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.
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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.
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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.
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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.
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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.
