What makes it Sichuan?

Dishes of Sichuan, China are known for their deep, rich and spicy flavors. Especially their usage and taste of the Sichuan peppers, which are hard to find in any other cuisines in the world. Sichuan cuisine is recognized and famous for its spicy and hot flavors and ingredients. Subtle regressed flavors consist of sweet and sour as well. Seasonings, herbs, and spices that are true to Sichuan cuisine consists of Sichuan pepper, cumin, red chili, fennel, clove, star anise, cinnamon, chili, bean chili paste, shallots, black pepper, ginger, and garlic. 

 

Ingredients

2 Tbsp Cumin Seeds 

2 Chinese Dried Red Chilies

1 Tbsp Sichuan Peppercorns 

½ Tbsp Black Peppercorns  

2 Star Anise Pods 

½ Tbsp Fennel Seeds 

½ Tbsp Ground Ginger

½ Tbsp Onion Powder

½ Tbsp Garlic Powder 

2 2 pound Frenched racks of lamb, excess fat trimmed 

2 Tbsp of Vegetable Oil

3 Tbsp Chinese Dark Soy Sauce

Kosher Salt to Taste

Fresh Ground Black Pepper to Taste

Sauce

1 Cup Beef Stock

½ Garlic Clove, crushed 

½ Tbsp Finely Grated Fresh Ginger

1 tsp Chili Paste

1 teaspoon sugar 

1 stick of cinnamon

1/2 tsp Sichuan peppercorns 

1 Chinese dried red chile 

1 star anise pod 

3 Tbsp Chinese Dark Soy Sauce

Kosher salt to taste

Thinly sliced scallions, thinly sliced bird chiles for garnish on top

 

Preparation

1. Firstly preheat the oven to 410°F. In a large pan, toast off the dry-ingredients (Sichuan peppercorns, dried chiles, cumin, black peppercorns, fennel seeds and star anise) over low to medium heat, mixing every other couple of seconds, until fragrant and aromatic. Take it off the stove and let it rest, then finely grind with a pestle & mortar or spice grinder. Then transfer to a small bowl and combine with the ground ginger and garlic, onion powders.
2. Take the racks of lamb and be sure to peel the large patch of fat away from the top of the bones. Then remove the sinue away from between the bones with a boning knife. Once cleaned, flip over to the bottom side and remove the last patch of fat. 
3. Take two roasting trays and line with foil. Place the two cleaned racks of lamb on top of the trays. Season with salt and black pepper. Lightly brush the lamb all over with oil and then Chinese dark soy sauce. Then rub the Sichuan spice mixture on the meat and do not forget the sides. In a pan, heat two tablespoons of oil. In batches, sear the racks over moderate heat until browned on both sides. Then place the rack of lamb over the roasting trays bottom facing up.
4. Place the two racks of lamb into the oven and roast for 15 minutes, then flip the rack of lamb presentation top side up and roast for another 10 minutes, temp the rack of lamb at 130°F. Before slicing into the rack be sure to let it sit for 15 minutes so that the juices don’t run out and make the meat dried up.
5. While waiting for the racks to rest. In a saucepan, mix the beef stock, ginger, garlic, chili paste, cinnamon, sugar, Sichuan peppercorns, dried chile, star anise and Chinese Dark Soy Sauce.. Bring mixture to a boil then keep at a low simmer over low heat to reduce to about a cup worth. season with salt; strain into a bowl and keep warm.
6. Carve the lamb into chops and drizzle with the sauce (without the ingredients within the sauce). Garnish with scallions, sliced red chiles and crispy shallots and serve.

Flow of Cooking

1. Make Toasted Dried Spice
2. French Trim Rack of Lamb
3. Season
4. Sear
5. Oven
6. Rest the meat
7. Make Sauce
8. Plate up