Sichuan Roasted Lamb Shoulder by Billy and Jack

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
Sichuan Roasted Lamb Shoulder by Billy and Jack
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 3 tablespoons Szechuan peppercorns
  • 6 star anise
  • 1 tablespoon dried chilli flakes
  • 2 cloves garlic, grated
  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine
  • 1 tablespoon sesame oil
  • 1 tablespoon sea salt
  • 1.5 ? 2kg whole lamb shoulder on the bone
  • 1 onion, roughly chopped
  • 1 bulb garlic, halved
  • 1 thumb-sized piece fresh ginger, roughly chopped
  • 500ml chicken stock
  • 4 large sweet potatoes, peeled and cubed
  • 100g butter

  • Method

  • 1
    Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4
  • 2
    Toast 2 tablespoons of the Szechuan peppercorns with 4 of the star anise and the chilli flakes in a non-stick frying pan until fragrant and then crush in a pestle and mortar. Add the grated garlic, 2 tablespoons of the soy sauce, 2 tablespoons of the rice wine, the sesame oil and salt to the crushed spices and stir to combine.
  • 3
    Massage the mixture all over the lamb.
  • 4
    Place the onion, the halved garlic bulb, ginger, and remaining soy sauce, rice wine, peppercorns and star anise into the roaster, pour over the stock and then place the lamb on top. Cover the roaster with foil and roast in the oven for 3 hours. Remove the foil, and roast for a further half an hour uncovered. Remove from the oven, retrieve the garlic, and leave the lamb to rest whilst you make the mash.
  • 5
    Boil the sweet potatoes until soft, drain and the add the butter, a little seasoning and squeeze out the cooked garlic from the halved bulb. Mash all together until smooth.
  • 6
    Cook's Notes
  • 7
    We love to eat this with steamed broccoli and topped with some of the cooking juices.