Slow-Cooked Sichuan Pepper and Cumin Lamb Shoulder
Loosely based on Xinjiang lamb skewers, this tender and juicy lamb shoulder is studded with cloves of garlic and coated in a spicy and aromatic sichuan pepper and cumin rub. It’s easy to make and requires very little attention. I like to serve the lamb with flatbreads or stuffed in pitas with some spring onion, coriander and chilli.
LAMB SHOULDER
1.25-kilogram boneless lamb shoulder
10 cloves garlic, peeled
3 tablespoons cumin seeds
1½ teaspoons Sichuan peppercorns
2 teaspoons caster sugar
1 teaspoon chilli powder
1 teaspoon table salt
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons vegetable oil
3 brown onions, sliced
TO ASSEMBLE
2 spring onions, thinly sliced
¼ cup chopped fresh coriander
1 green chilli, finely chopped
6-8 flatbreads or pitas
LAMB SHOULDER: Using a small sharp knife, make 10 deep cuts into the lamb then push a clove of garlic into each hole. In a mortar and pestle, grind the cumin seeds and peppercorns to a fine powder. Place in a bowl or large ziploc bag and add the sugar, chilli powder, salt, soy sauces and the oil. Add the lamb, gently toss to coat the meat then cover and refrigerate for 6 hours or overnight.
Heat the barbecue to a high heat and sear the meat for 3-4 minutes on each side or until browned.
Scatter the sliced onions
